Week #1 - Ruby's Tuesday - Gluten free Lime chilli chicken taco's
It's out very first Ruby's Tuesday! For those of you who haven't heard of Ruby's Tuesday - Have a read of this --->
http://rapidfitnessnutrition.tumblr.com/post/63979281236/rubys-tuesday
The special for week 1 on the Ruby's List website are chicken thighs.
The standard boneless chicken thigh price is $19.99 per kg in the supermarket and free range is around $25.99 per kg. Mahy Farms Free Range boneless chicken thigh's this week are $24.99 per kg. So its a really awesome buy!
http://www.rubyslist.co.nz/Shop/Poultry/Chicken-Thighs-Boneless---Mahy-Farms-Free-Range.aspx
If you weren't aware - Factory farmed chicken's are not allowed out of door's, are generally fed cheaper food and are given antibiotic's (no hormones). We recommend purchasing free-range chicken whenever you can. Healthier meat - healthier you!
Right. Onto the recipe -
Gluten free lime & chilli chicken Taco's - Using Mahy Farms free range boneless chicken thigh's.
INGREDIENTS
500grams (1 pack) Mahy Farms boneless chicken thighs (The special is for 1kg - so just halve your chicken or double the ingredients)
Chicken marinade
1 Green chilli de-seeded
1 Clove of garlic crushed
1 tsp cumin
1 tsp smoked hot paprika
1 tsp Pink Himalayan rock salt
1 tsp black pepper
1 tbs olive oil
Juice from 2 limes
Coriander - as much as you like
Extras
Coconut oil/butter for frying
Taco shell
2 tbs Coconut flour
3 Free range eggs
2 tbs olive oil
1/4 - 1/2 Cup water (depending on the consistency - you want it like a pancake batter)
1 tsp pink Himalayan rock salt
1 tsp pepper
1 tsp lime juice
1 tsp smoked hot Paprika
1/2 tsp cumin
coriander - as much as you like
Filling
1/4 Cup red cabbage - diced fine
1/2 Cup green cabbage - diced fine
1/2 Yellow capsicum or bell pepper - finely sliced
Juice from 1 lime
1-2 tbs Olive oil
Salt + pepper
Coriander
Salsa
2 Tomatoes - chopped small
1 green chilli - de-seeded
1/4 Red onion
1 tsp pink Himalayan rock salt
1 tsp Black pepper
1 tbs Olive oil
Juice from 1/2 a lime
STEP 1 - The chicken will taste best if left to marinate over-night.
Combine the marinade ingredients in a mortar and pestle or chop really finely and mix together in a bowl. Add in your diced chicken (3cm strips). Toss to coat and cover with cling film. Place this to marinate in the fridge overnight or for as long as you can.
STEP 2
Pre-heat your oven to bake at 160C and spray the back of a muffin pan. Set aside. Take your chicken from the fridge after it has been marinating for around half an hour before cooking so the meat can reach room temperature to ensure even cooking. Heat a non-stick frying pan to medium with a little olive and fry your chicken until golden. Set aside.
STEP 3
Whilst the chicken is cooking you can make your taco batter. Combine all of the dry ingredients in one bowl and all of the wet ingredients in another. Whisk the wet ingredients until well combined. Slowly combine the dry with the wet and whisk to incorporate.
STEP 4
In a non-stick frying pan heat a little coconut oil or butter over a medium heat. Spoon in your taco batter to make palm sized tacos. Flip once the surface is bubbling. Be careful as the batter is very delicate. Once you have your pancake looking taco's, place each one in-between the muffin moulds on the bottom side of the tray - this will create a taco shape. They will hold their shape once cooked in the oven. Place them in the oven for around 1 hour or until crisp and golden.
STEP 5
Combine your filling ingredients in a bowl and toss, do the same with your salsa ingredients and set aside.
STEP 6
When you are ready to serve, you can re-heat your chicken in the oven or keep cold (or make the chicken last so its hot when the taco shells are ready). Layer the cabbage filling in the shells first, then a few pieces of chicken and top with the salsa and fresh coriander. Serve with a fresh salad and home made guacamole!
These are so good - it's best to double the recipe!
Thank you Ruby's List for supplying us with our Free-range meat for Ruby's Tuesday! We LOVE you!
If any of you try out these recipes - don't forget to tag us #rubystuesday and @rapidfitness - you can share them with us on:
Facebook page : www.facebook.com/rapidfitness and on the Ruby's List Facebook page : www.facebook.com/rubyslistnz
Or Instagram - rapidfitness
Happy Ruby's Tuesday!
