Chicken Tacos

1. 1 Wheat tortillaspack 240 g ≈ $2.50 80 g
2. 2 Chicken thighspack 900 g ≈ $3.99 140 g
3. 3 Tomatoes≈ $4.67 per kg 80 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Cilantropack 50 g ≈ $1.20 5 g
6. 6 Lemon≈ $4.70 per kg 10 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Hard cheesepack 200 g ≈ $2.70 20 g
9. 9 Paprika 1 g
10. 10 Cumin to taste
11. 11 Chili flakes to taste
12. 12 Sunflower oil 8 ml
13. 13 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken² into small pieces, coat with paprika, cumin, chili and salt, and heat a skillet with oil over medium heat.

2. Cook the chicken² for 8 minutes, stirring occasionally, until golden and cooked through inside (the juices run clear and there is no pink inside).

3. Make the salsa: dice the tomato³ and onion⁴, chop the cilantro⁵, squeeze in the lemon⁶ juice, season with salt to taste, stir and let stand for 1–2 minutes.

4. Warm the tortillas in a dry skillet over medium heat for 1–2 minutes each, until lightly crisp and steaming.

5. Assemble the tacos: fill each tortilla with chicken², add salsa, sour⁷ cream and grated cheese, and fold gently.

6. Serve at once, with extra sour⁷ cream if desired.