We’re always looking for new and creative ways to cook traditional items. And I love when restaurants are willing to take risks and try a new twist on things. Take the taco as an example. Most taco shops are going to give you a choice of ground beef, pulled pork, chicken/beef fajita, fish, brisket, or veggie. And that’s about as creative as they get. But, then you find places like Velvet Taco, who not only have an interesting regular menu, they also have a WTF (Weekly Taco Feature) in which they dream up the craziest combinations and shove it into a flour or corn tortilla.
The Spicy Chicken Tikka Taco is one of my favorite tacos on their regular menu. I love the spicy tikka sauce on the chicken and would have never dreamed of putting this combination together in the form of a taco…but it works. We oftentimes try to re-create our favorite restaurant menu items at home and after breaking down the ingredients listed on their menu for this taco, this recipe is a pretty great rendition. So, for those of you who aren’t fortunate enough to have a Velvet Taco near you, this recipe is definitely the next best thing!
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Spicy Chicken Tikka Taco
Course: TacosCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutesIngredients
- Cilantro Lime Rice:
2 tbsp 2 olive oil
1 1/2 cups 1 1/2 basmati long-grain white rice
1 clove 1 garlic, minced
2 1/4 cups 2 1/4 water
1 tsp 1 salt
1 1 lime, zested
3 tbsp 3 lime juice
1 cup 1 lightly packed chopped cilantro
- Chicken Tikka Marinade # 1:
2 tbsp 2 lemon juice
1 tbsp 1 ginger paste
1 tbsp 1 garlic paste
1 pinch 1 salt
- Chicken Tikka Marinade # 2:
1 tsp 1 red chili powder
1/2 tsp 1/2 red chili paste
1/2 cup 1/2 natural yogurt
1/2 tsp 1/2 turmeric powder
1/2 tsp 1/2 garam masala
1/2 cup 1/2 vegetable oil
- Chicken Strips:
4 4 boneless, skinless chicken breasts
2 2 large eggs, beaten
2 cups 2 all-purpose flour
2 1/2 tsp 2 1/2 salt
3/4 tsp 3/4 pepper
1/8 tsp 1/8 paprika
1/8 tsp 1/8 garlic powder
1/8 tsp 1/8 baking powder
Canola oil, for frying
- Raita Crema:
1 tsp 1 canola oil
1/2 tsp 1/2 whole cumin seeds
1 cup 1 plain yogurt
1/2 cup 1/2 cucumber, finely minced
1/2 tsp 1/2 kosher salt
1 tbsp 1 chopped green onions, whites only
1/2 tsp 1/2 ground coriander
1/2 tsp 1/2 ground cumin
- Spicy Chicken Tikka Taco:
flour tortillas
Thai basil, for garnish
Directions
- Cilantro Lime Rice:
- Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
- Add the garlic and cook a minute more.
- Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
- Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
- Fluff the rice with a fork.
- Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
- Spicy Chicken Tikka Marinade:
- Cut the chicken breasts into four tenders.
- Mix together the first marinade ingredients and coat the chicken well. Leave to marinate for 20 minutes
- Mix the second marinade ingredients together and coast the chicken. Leave to marinate in the fridge for 6 hours
- Chicken Strips:
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350°F degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
- Raita Crema:
- In a skillet add the canola oil and heat on high heat.
- Add in the cumin seeds and cook for 15-20 seconds.
- In a medium bowl mix all the ingredients together including the cumin seeds and refrigerate for at least 1 hour before serving.
- Spicy Chicken Tikka Tacos:
- Warm the flour tortilla.
- Add cilantro lime rice at the bottom.
- Add chicken on top of the rice and top with the raita crema and Thai Basil leaves.
Inspired by Velvet Taco
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