Once you’ve made these mini chicken tacos, you will want to turn #TacoTuesday into a meal from Monday to Sunday! That’s because of the mind-blowing combination of golden mini chicken fillets, pops of sweet yellow corn, tangy tomato passata sauce & Mexican spices. All perfectly packaged in lightly toasted rotis!
Mini Chicken Tacos
Mini Chicken Tacos
with corn & NOMU Mexican Rub
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Cocktail Rotis
- Corn
- Free-range Chicken Mini Fillets
- Green Leaves
- NOMU Mexican Spice Blend
- Onion
- Onions
- Salad Leaves
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
IT ALL STARTS WITH A PAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and cut into chunks.
FOR THE FILLING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the corn and fry for 3-4 minutes until soft, shifting occasionally. Add the spice blend and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 50ml of water. Simmer for 8-10 minutes until slightly reduced. In the final 1-2 minutes, add the chicken chunks. Season with salt, pepper, and a sweetener of choice.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TIME TO TACO
Top each roti with the shredded green leaves, and the tomato, chicken & corn sauce. Fold up and enjoy, Chef!
Free-range Chicken Mini Fillets - 150g
Onion - 1
Corn - 40g
NOMU Mexican Spice Blend - 7,5ml
Tomato Passata - 100g
Cocktail Rotis - 4
Green Leaves - 20g
IT ALL STARTS WITH A PAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and cut into chunks.
FOR THE FILLING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the corn and fry for 3-4 minutes until soft, shifting occasionally. Add the spice blend and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 100ml of water. Simmer for 8-10 minutes until slightly reduced. In the final 1-2 minutes, add the chicken chunks. Season with salt, pepper, and a sweetener of choice.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TIME TO TACO
Top each roti with the shredded green leaves, and the tomato, chicken & corn sauce. Fold up and enjoy, Chef!
Free-range Chicken Mini Fillets - 300g
Onion - 1
Corn - 80g
NOMU Mexican Spice Blend - 15ml
Tomato Passata - 200g
Cocktail Rotis - 8
Green Leaves - 40g
IT ALL STARTS WITH A PAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and cut into chunks.
FOR THE FILLING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the corn and fry for 4-5 minutes until soft, shifting occasionally. Add the spice blend and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 150ml of water. Simmer for 10-12 minutes until slightly reduced. In the final 1-2 minutes, add the chicken chunks. Season with salt, pepper, and a sweetener of choice.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TIME TO TACO
Top each roti with the shredded green leaves, and the tomato, chicken & corn sauce. Fold up and enjoy, Chef!
Free-range Chicken Mini Fillets - 450g
Onions - 2
Corn - 120g
NOMU Mexican Spice Blend - 22,5ml
Tomato Passata - 300g
Cocktail Rotis - 12
Green Leaves - 60g
IT ALL STARTS WITH A PAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and cut into chunks.
FOR THE FILLING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the corn and fry for 4-5 minutes until soft, shifting occasionally. Add the spice blend and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 200ml of water. Simmer for 10-12 minutes until slightly reduced. In the final 1-2 minutes, add the chicken chunks. Season with salt, pepper, and a sweetener of choice.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TIME TO TACO
Top each roti with the shredded green leaves, and the tomato, chicken & corn sauce. Fold up and enjoy, Chef!
Free-range Chicken Mini Fillets - 600g
Onions - 2
Corn - 160g
NOMU Mexican Spice Blend - 30ml
Tomato Passata - 400g
Cocktail Rotis - 16
Salad Leaves - 80g
Woolies Products in this dish
