Blackened Chicken and Manchego Tacos
My Blackened Chicken and Manchego Tacos make for a perfect light lunch or Tapa. Succulent spiced chicken, tossed creamy leaf salad and crispy baked cheese tacos boasts flavour, texture and satisfaction all in one serving. Perfect finger food for social gatherings or to impress your friends and family with a fun tasty treat, these tacos really pack a flavour punch! Try them yourself for a fun quirky meal!
BLACKENED CHICKEN AND MANCHEGO TACO INGREDIENTS
- MANCHEGO CHEESE: Spanish sheep’s cheese, Manchego has a firm consistency and a buttery texture, unique in flavour and smell, a little goes a long way.
- LETTUCE: Crisp chopped iceberg is fresh and holds the Caesar salad well however feel free to use your favourite variety.
- CHICKEN BREAST: I have used breasts for this recipe but thighs will work just as well.
- CAESAR SALAD DRESSING: I’ve used store bought sauce in this recipe to keep it simple. Generously toss with the lettuce to add luxury and creaminess to the dish.
- BUTTER: Butter melts and coats the chicken allowing the spices to coat the strips.
- PARMESAN: I’ve used Parmesan here for its nutty taste, texture and seasoning.
- HERBES: Dried thyme provides an earthy savory flavour to the seasoning.
- SPICES: Smoked paprika, cayenne pepper and onion powder are heated and infused to create the blackened seasoning for the chicken strips.
- GARLIC: Minced garlic has a pungent taste which mellows and mingles with the spices.
RECIPE
Blackened chicken and Manchego tacos
Baked Manchego cheese tacos filled with dressed Caesar salad and blackened chicken pieces.
Equipment
- 1 Silicon baking sheet
- 1 frying pan
Ingredients
- 150 g Manchego cheese grated
- 1 head lettuce chopped
- 300 g chicken breast 2 breasts
- 60 ml Caesar dressing
- 50 g Butter
- 30 g Parmasan
- 1 tbsp smoked paprika
- 1.5 tsp dried thyme
- 1.5 tsp onion powder
- 2 garlic cloves
- 1/2 tsp cayenne powder
- 1 tsp salt
Instructions
- Preheat oven to Gas 7, 220 degC or 427 F.
- In a frying pan over medium heat, melt the butter and infuse spices.
- Slice chicken fillets length ways into 3 to reduce cooking time.
- Turn up the heat under the pan to medium-high and fry of the chicken strips in the spice infused butter. Turn the chicken through the cooking process to evenly cook and cover in the spices as they blacken.
- On a silicone mat or grease proof paper, spread out 30 grams of cheese into circles approximately 125 mm or 5" in diameter
- Bake the cheese for 8-10 minutes until golden brown. When they are grilled to a uniform colour, remove from the oven and dab off any excess fat.
- Lay the cheese circles over a rolling pin to create a taco shell. The cheese will hold this shape once cooled.
- Check and remove the chicken once cooked. Slice the chicken strips.
- In a bowl, add chopped lettuce and toss with the Caesar salad sauce.
- In the cheese taco shell, place tossed salad, blackened chicken and top with fine grated Manchego and Parmesan cheese.
- Enjoy.
If you enjoyed my Blackened Chicken and Manchego Tacos, why not try out a few of my other lunch ideas:
MY SIMPLE GOATS CHEESE & HONEY, ITALIAN INSPIRED BRUSCHETTA