Chipotle Shrimp Tacos


Ingredients

  • Middle Eastern Chicken
    • 1200g Raw Boneless Chicken Thighs
    • 2.5 Tsp Salt
    • 4 Tsp Garlic Powder
    • 3 Tsp Onion Powder
    • 4 Tsp Oregano
    • 3 Tsp Parsley
    • 4 Tsp Paprika
    • 3 Tsp Cumin
    • 30g Honey
    • 80-100g Tomato Paste
    • 1 Lemon Juice
    • 30g Olive Oil
  • Golden Herb Rice
    • 300g Uncooked Basmati Rice (Cook this beforehand)
    • 20g Light Butter
    • 100g White Onion, finely chopped
    • 1 Tsp Salt
    • 3 Tsp Italian Herbs
    • 1.5 Tsp Turmeric
    • 1 Tsp Paprika
    • 1 Tsp Cumin
  • Tabouleh Salad
    • 3 Cups Parsley, chopped
    • 300g Tomato, chopped and de-seeded
    • 150g Green Onion/Scallion, chopped
    • 15g Olive Oil
    • Lemon Juice
    • 1/2 Tsp Salt
    • 2 Tsp Sumac
    • 1 Tsp Chilli Flakes
  • Spicy Garlic Sauce
    • 300g Low Fat Yogurt
    • 100g Light Mayo
    • 120g Chilli Garlic Sauce (Lee Kum Kee)
    • 1 Tsp Paprika
    • 1 Tsp Onion Powder
    • 1/4 Cup Evaporated milk

Instructions

  1. Trim excess fat from chicken thighs. Add the Middle Eastern spice mix, honey, tomato paste, lemon juice and olive oil. Mix well and marinate.
  2. Heat a pan over low heat. Add light butter and chopped onion, cook for 5 mins until softened. Stir in the seasoning and toast for 3-4 mins. Add cooked basmati rice, turn off the heat and mix until fluffy and golden.
  3. In a bowl, combine chopped tomato, green onion, parsley, olive oil, seasoning and lemon juice. Mix well and refrigerate until ready to serve.
  4. Spread the chicken on a lined sheet pan and oven bake at 200C / 400F for 20-25 mins, then broil/grill for 5 mins until golden and juicy.
  5. While the chicken rests, whisk together yogurt, light mayo, chilli garlic sauce, seasonings and evaporated milk until smooth.
  6. Serve with the spiced rice, fresh salad and garlic sauce. ENJOY!

Resources

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