ROTI TACOS
SPICY CHICKEN
MACROS
- CALORIES: 632
- PROTEIN: 62G
- CARBS: 40G
- FATS: 28G
CALORIES: 632
CARBS: 40G
PROTEIN: 62G
FATS: 28G
INGREDIENTS :
- CHICKEN BREAST (150G)
- CHICKEN SPICE MIX- 1 TSP (RED CHILLI POWDER, GARLIC POWDER, ONION POWDER, OREGANO, CHILLI FLAKES, SALT)
- OIL (1 TBSP)
- ONION (1 WHOLE),
- CAPSICUM (½ RED AND ½ YELLOW)
- VEGGIE SPICE MIX- 1 TSP (RED CHILLI POWDER, GARLIC POWDER, ONION POWDER, OREGANO, CHILLI FLAKES, SALT)
- TOMATO (1 WHOLE)
- HOMEMADE MINI ROTIS (4-5)
- CHEESE (30G)
- CORIANDER LEAVES
1] CHOP UP YOUR CHICKEN BREAST INTO SMALL CUBES, SEASON IT WITH THE CHICKEN SPICE MIX AND TOSS IT IN A PAN WITH 1 TBSP OF OIL. COOK THIS FOR 7-8 MINS ON A MEDIUM FLAME.
2] SET YOUR CHICKEN ASIDE, ONCE IT IS COOKED AND IN THE SAME PAN ADD YOUR ONIONS AND CAPSICUM. SEASON THESE VEGGIES WITH THE VEGGIE SPICE MIX AND THEN SAUTE FOR 2-3 MINS. NEXT, ADD YOUR CHOPPED TOMATO INTO THE PAN ALONG WITH SOME WATER AND YOUR COOKED CHICKEN AND MIX UNTIL YOU GET A SEMI-GRAVY CONSISTENCY.
3] FINALLY, DIP YOUR ROTI IN THIS SAUCE FOR SOME EXTRA FLAVOUR, AND TOSS IT INTO A PAN. TRANSFER YOUR CHICKEN MIXTURE TO YOUR ROTI, TOP IT OFF WITH SOME CHEESE AND FOLD AND TOAST ON BOTH SIDES.
4] THIS MIXTURE WILL MAKE 4-5 TACOS. TOP YOUR TACOS OFF WITH SOME FRESHLY CHOPPED CORIANDER AND A SQUEEZE OF LIME AND DEVOUR THESE INDO-MEXICAN TACOS!!!
ALTERNATIVE:
ALTERNATIVE: INSTEAD OF CHICKEN YOU CAN USE 200-300G OF STIFF TOFU/ LOW FAT PANEER. SEASON THE TOFU/ PANEER CUBES WITH THE SAME SPICES AND COOK IT IN 1 TBSP OF OIL UNTIL IT IS CRISPY AND GOLDEN BROWN. THEN FOLLOW THE SAME STEPS MENTIONED IN THE RECIPE ABOVE.Â