Well hi everyone and I hope you all had a fantastic week, I came back to earth with a bang after a wonderful trip to Sicily, Italy where I certainly did EAT like an Italian. I am really really enjoying the comments and conversations about all my foodie pics on my Instagram, Facebook and Twitter. Social media certainly keeps us all busy but it is such a fantastic way to share gorgeous photos to encourage some fun cyber conversation, I know I’m a bit late to the Instagram party but I now have joined so please do follow me and I will upload as many photos and tips as I can to say thank you .:-)
The funniest social media post this week was my pizza with chips topping photo, I came across this popular pizza in Sicily and just had to see what the reaction to it would be back home. Somehow I don’t think I will be putting it on the cookery class plan anytime soon but it certainly got you all talking.
I have also started my latest competition for free place on my 30 mins mains class this month so go to my Facebook page to find out how you can win that fab prize …….
So on a healthier and wiser note, this week I would like to share a delicious Friday foodie recipe with you for this evening. It really has been four seasons in one day here at Ballyknocken and after a busy day in my cookery school I really do plan to get cozy soon and start preparing this gorgeous classic that is so full of goodness and flavour. I really feel like a bit of chilli this evening and these spicy tacos have just that perfect kick that is not too overpowering and all can enjoy…even the kids !!!!! Here they are and don’t they look so tasty……………………..
Spicy Chicken Tacos with Lime and Avocado Salsa
Guests can assemble these.
The chicken, bean and onion mix can be made ahead of time. Wrap them in funky napkins, as they do tend to be messy, and serve in a basket –less tidying up for you to do!
Makes 4 large or 8 small tacos
2 tbsp sunflower oil
3 chicken breasts, trimmed and sliced
1 tsp ground cumin
1 onion, finely chopped
1 red chilli, finely chopped
1 garlic clove, finely chopped
300g tinned kidney beans, drained
4 large or 8 small corn tacos, warmed
1 tbsp chopped fresh parsley, to garnish
2 tbsp cream cheese, to serve
for the lime and avocado salsa:
2 tomatoes, deseeded and diced
1 ripe avocado, diced
1 mild chilli, deseeded and finely sliced
1 small bunch fresh coriander, chopped
zest and juice of 1 lime
salt and freshly ground black pepper
1 To make the salsa, combine all the ingredients in a bowl and mix together.
2 Preheat the oven to 180°C/fan 160°C/gas 4.
3 Heat the oil in a saucepan over a medium heat. Sauté the chicken slices with the cumin for 3 minutes, until cooked through and lightly browned. Using a slotted spoon, remove the chicken from the pan. Add the onion to the pan and sauté for about 5 minutes. Add the chilli and garlic and cook for a further 2 minutes. Add the kidney beans and return the chicken to the pan and cook for 4–5 minutes, until fully heated through.
4 Place the tacos on a baking tray and heat in the oven for 2 minutes, until warm. Spoon the chicken filling into the tacos and return to the oven for about 2 minutes.
5 Sprinkle with parsley, spoon over a little cream cheese and serve with the lime and avocado salsa.