Tacos are wonderful. No. They are great. Fish, pork, beef, chicken tacos, heck, I even love vegan tacos. I really love any food that gives you an excuse to eat with your hands and get messy. Even though it is a bit of work, I like packing tacos for lunch and bringing it to work. It adds a little fun to my day.
I like to experiment with pairing different seasonings and flavors and use unusual vegetables and even fruits when making tacos. Lately, I have been pretty obsessed with using curry in almost all of my dishes. It instantly adds a pleasant earthy flavor with the blending of cumin, coriander, turmeric, pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek. The only thing I dislike about curry is the lingering smell left in my ENTIRE apartment after I am done cooking ]. It seems like no matter how many candles I have burning or windows open, the scent just lingers for days… But the taste is well worth it!
I created these tacos out of boredom and hunger. I wanted chicken tacos but not the typical chicken tacos I would normally make. So I figured ‘why not just season it with some curry’ and so I did. I opted for napa cabbage opposed to my usual savoy cabbage because I love the natural peppery taste of napa cabbage and its super crispy crunch. I prefer undercooking it a bit to keep the crunch texture. And with a few simple ingredients, I made some banging EPIC chicken tacos.
- 6 thin chicken cutlets, trimmed
- 1 tablespoon red Thai curry powder
- 1 teaspoon paprika
- freshly ground pepper to taste
- coarse salt to taste
- olive oil as needed
- 6 corn tortillas
In a large bowl drizzle the chicken with a tablespoon of olive oil, evenly coating all of the cutlets. Sprinkle the red Thai curry powder, paprika, and a generous pinch of salt onto the chicken then toss to ensure all of the pieces are evenly coated. Set aside.
Heat a large skillet with enough olive oil to coat the bottom of the pan. I love using my carbon steel skillet. It perfectly sears my meat EVERY TIME.
Once the skillet is hot add the chicken without overlapping each other. Cook the cutlets on each side for about 9-10 minutes. The chicken should NOT be pink at all. Continue to cook the remaining cutlets.
Once all of the cutlets are cooked, allow it to rest for 5 minutes before cutting them into slivers.
- 2 cups chopped napa cabbage
- 1 medium red onion (I used the remaining red pearl onions I had left)
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- 1 Lime
- 1 cup chopped cilantro
- Olive oil
To save yourself the trouble of washing another pan or skillet, simply wipe out any crumbs or bits from pan frying the chicken and heat the pan with olive oil.
Once the skillet is hot and ready to go, add the cabbage and onions, drizzle some olive oil. Sprinkle the curry powder and onion powder onto the cabbage and onions. Using a pair of tongs, give the cabbage and onions a good toss, fully mixing in the seasonings. If you desire you can add some salt, but I am hypersensitive to salt and the chicken has enough of it for me.
Saute the cabbage and onions for about 6 minutes and plate it.
- 3 avocados, seeded and diced
- ½ medium red onion, diced
- 1 cup chopped cilantro
- ½ teaspoon of paprika
- 4 dashes of hot sauce
- 2 limes, juice and zest
- Coarse salt and freshly ground pepper to taste
In a medium bowl add avocados, medium red onions, cilantro, paprika, and hot sauce. Zest and juice the limes into the ingredients.
Using a fork, mash and mix all of the ingredients together. Add coarse salt and pepper to taste and mix the ingredients together.
Start with the tortilla and add a dollop of guac. Next plate the onions, napa cabbage, chicken, and finish with a sprinkle of chopped cilantro. Add a dash of hot sauce if you wish or spoonful of spicy salsa. Enjoy!