I’m currently obsessed with the mini-naans we get at Costco these days. They’re adorably sized, quick to heat up and are extremely useful when you’re either trying to feed a fussy husband or are running short on time and want to whip something up real fast. I almost always make a punjabi curry when I buy this bread, but I mostly love these guys for the amazing sandwiches/tacos/pizzas they make.
Here’s what I’m talking about –
Borrowed this picture from Pass the Peas Please blog where Camie has used these naans and some basil pesto to dole out an amazing pesto cheese pizza!
The only downside to these naans are that they’re made with refined flour(maida), so not much fibre in there; but I compensate for the lack of it by filling up the bread with some fibre-rich stuff.
In this post, I’ll be sharing a really quick and easy chicken taco recipe. I’m not a meat eater, so I can’t really say how they tasted, but the husband seemed to relish them, and I’m going to interpret that as the tacos being yummy 🙂
Ingredients(Makes 3 Tacos):
- Your Favorite cold cut. I use the Columbus Rotisserie Style Chicken Breast from Trader Joes
- Mc. Cormick’s Taco Seasoning Mix
- 1 tbsp Yogurt
- Salt to taste
- Half a lime
- Chicken Filling
In case, you can’t lay your hands on the taco seasoning, you can substitute it with a mixture of ginger-garlic paste, pepper, paprika powder, salt, turmeric, cumin powder and a pinch of garam masala
- Quarter of an Avocado
- One thai chili (less or more, depending on your ability to eat spice)
- 1/2 Garlic pod
- 8-10 sprigs of cilantro (or mint leaves -OR- both!)
- 1 – 2 tsp lemon juice
- 2 tsp yogurt
- Salt to taste
- Avocado Chutney/Salsa
You can make guacamole instead of this chutney, but my husband is not an avocado fan, so this is my way of feeding him some!
- Thinly shredded Purple or white Cabbage (remember the part where I said I’d up the fibre?)
- Julienned white onion, and bell peppers (I love using the mini sweet bell peppers)
- Chopped up cilantro
- Alfalfa Sprouts
- Cheese (I love colby jack)
I usually marinate the bell peppers in a mixture of salt, paprika and lime for about 5 mins just to make them a little more juicy and flavorful. If you like eating them crunchy and raw, you can totally omit this step
- Mix together the taco seasoning, lime and yogurt to form a paste. Rub it onto 4 chicken cold cuts and leave aside to marinate for about 5-10 minutes.
- While the chicken is marinating, prep your veggies and sprinkle some salt and lemon juice on them, or just let them stay crunchy, depending on how you like ’em
- Make the avocado chutney/salsa by blending all the ingredients listed above to a smooth paste in a blender. If the chutney feels too thick, add some water to thin it out
- Time to cook the chicken now. Don’t worry if the cuts lose their shape and break off. We want the chicken filling to be chopped up into small shreds anyway. On a small skillet, add about 1 tsp of oil and once hot, add to it the marinated chicken. Add about a tablespoon of water, cover and cook for around 2-3 minutes, until you feel like the chicken’s done. The mixture usually takes on a nice reddish-brown color, and that should tell you its done. The cold cuts are already cooked, so this doesn’t need too much cooking. Add more salt if you like and taste to see if done. Make sure you don’t overcook it, or it’ll turn rubbery.
- Prepping the naan: Heat the oven to 350F and sprinkle some water on the naan. Lay them on a baking tray and pop them into the hot oven for a minute and a half. 45 seconds on each side, and you’re naan is ready.Spread some avocado chutney onto the naan, add the chicken and top it off with the veggies and cheese.
There you have it, chicken ‘tacos’ ready to be dug into!
To make Veggie Tacos, I substitute the chicken with some home made paneer cheese/ boiled potato salad and some peanut salsa. Recipe coming soon!