Cheesy Chicken Hard-Shell Tacos
with Romano pepper salsa, lime & black beans
There is a special ingredient in your box! This mince is made from Oranjehoen chicken. These chickens eat locally sourced, sustainable feed, and their C02 emissions are 22% lower than 1-star 'Beter Leven' chickens.
Tags:
Special Ingredient
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
3 piece
Taco shells
½ pack
Black beans
½ piece
Red onion
½ piece
Romano pepper
100 g
Passata
5 g
Fresh curly parsley
(May be present: Sellerie)
½ piece
Lime
15 g
Grated Gouda
(Contains: Milk)
½ sachet(s)
Peruvian-style spice mix
100 g
Seasoned chicken mince
Not included in your delivery
½ tablespoon
[Reduced salt] ketjap manis
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3040 kJ
Calories727 kcal
Fat36.9 g
Saturated Fat11.6 g
Carbohydrate60.1 g
Sugar17.5 g
Dietary Fiber14.9 g
Protein32.3 g
Salt2.8 g
Potassium126.3 mg
Calcium22.1 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Baking Sheet with Baking Paper
•Small Bowl
•Strainer
Cooking Steps
1
- Preheat the oven to 180°C.
- Finely dice the onion and the Romano pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry three quarters of the onion with half of the Romano pepper for 2 - 3 minutes.
2
- Add the chicken mince and the Peruvian-style spices and fry for 2 minutes, separating the mince as you do so.
- Add the passata and the ketjap, then bring to the boil and allow to simmer for 4 - 5 minutes.
- Transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 5 minutes.
3
- Finely chop the parsley.
- Juice half of the lime into a small bowl, then add the extra virgin olive oil and the parsley.
- Add the rest of the onion and Romano pepper, then mix well to combine. Season to taste with salt and pepper.
4
- Drain the black beans and transfer to the frying pan. Cook for 1 more minute, seasoning to taste with salt and pepper.
- Cut the rest of the lime into wedges.
- Fill the tacos with the chicken mixture. Top with the salsa and garnish with the cheese.
- Serve the lime wedges alongside.
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