Chicken Tacos

1. 1 Wheat tortillaspack 240 g ≈ $2.50 80 g
2. 2 Chicken thighspack 900 g ≈ $3.81 140 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≈ $4.65 per kg 10 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Hard cheesepack 200 g ≈ $2.64 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. Prepare: cut the chicken² into pieces, coat in paprika, cumin, chili, and salt; preheat a skillet over medium heat.

2. Fry the chicken²: fry over medium heat for 8 minutes, stirring occasionally; until golden and cooked through (internal temperature about 74°C).

3. Prepare the salsa: dice the tomato³ and onion⁴; chop the cilantro⁵; squeeze the lemon⁶ juice; add salt to taste; mix and let stand 1–2 minutes.

4. Warm the tortillas: warm tortillas on a dry skillet over medium heat for 1–2 minutes until a light crust forms and steam appears.

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

6. Serving: serve the tortillas immediately, garnish with greens if desired; serve with fresh salsa or extra sour⁷ cream.

7. Substitution tip: replace sour⁷ cream with yogurt, use any cheese to taste; you can prepare the ingredients ahead of time and assemble before serving.