Smoked Chicken Tacos with Tangy Mango Tamarind Chutney
This firm Mexican staple gets a fancy but delectable twist with juicy smoked flavours and a saucy tamarind and mango accompaniment. Perfect!
Ingredients
Tangy Mango Tamarind Chutney
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Extra Virgin Olive Oil 30.0 ml
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Caraway Seed 2.0 g
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Cumin Seed 1.0 g
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Ginger, chopped 8.0 g
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Smoked Paprika 2.0 g
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Knorr South East Asian Spice Paste 600g 10.0 g
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Water 300.0 ml
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Mango, diced 250.0 g
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Peach, diced 250.0 g
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Smoked Chicken, diced 250.0 g
Garnishes and Condiments
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Coriander, fried 10.0 g
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Cheddar Cheese, grated 20.0 g
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Parmesan Cheese, grated 20.0 g
Before Serving
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Tortilla Shell, fried 10.0 pc
Preparation
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Tangy Mango Tamarind Chutney
- In a pot, roast caraway seed, cumin seed, paprika till fragrant.
- Sweat ginger with oil till soft.
- Add in Knorr South East Asian Spice Paste.
- Add water, bring to boil and fold in Knorr Concentrated Tamarind Sauce and let it simmer for 5 mins.
- Fold in fruits and smoked chicken let it simmer for 10 mins.
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Garnishes and Condiments
- Prepare ingredients as mentioned above.
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Before Serving
- Portion chutney and stuff into tortilla shell.
- Garnish and serve.
