Last Sunday, I pulled chicken out of the freezer for dinner. I was going to make
Luisa's mustard chicken but I usually do it with chicken thighs and I'd pulled out a pack of chicken breasts. And in
my prize basket, I found a small jar of Mexican spice rub and a jar of mango salsa so I thought I would make chicken tacos. I cut the chicken into strips, seasoned with salt, pepper and the spice rub. Then I marinated it for 45 minutes in plain yogurt and lime zest. To finish, I sauted it until cooked.
The tacos were made by adding grated sharp cheddar, chicken, mango salsa, spicy arugula (from the market) and a bit of sour cream to small flour tortillas. These were yummy served with roasted new nugget potatoes and braised radishes.
I bought a couple of bunches of radishes at the market, half remembering
this recipe. It was so easy to make and deliciously different. This one is a keeper.
For dessert, I served strawberry mini pavlovas with local strawberries.
