Chicken Tacos with Mayo Chili Sauce

Are you looking for an easy-to-prepare and delicious recipe for meat lovers? Try out my Mayo Chili Chicken Tacos! This recipe is not only a hit with my family, but it also offers an amazing blend of sweet, hot, and sour flavors that cannot be beaten by anything else. In fact, my younger son loves this dish so much that I dedicated this recipe to him. So, what are you waiting for? Give this recipe a try and let me know your feedback in the comments!

Here are some suggestions on how to serve these tacos. Firstly, place the chicken strips on the cooked tortillas and add salsa and sweet pineapple pieces. Then, pour the dressing/sauce over the chicken and serve immediately. Alternatively, you can serve the chicken, taco sheets, salsa, sauce, and pineapple slices separately in bowls, so everyone can build their own tacos.

If you have some leftover roasted chicken in your refrigerator, you can easily prepare this recipe in no time. And, if you're not a fan of pineapple, you can substitute it with avocado or mango slices, as per your preference.

You may also like my other tacos recipes such asVeg Tacos, Shrimp Tacos and  Spicy Chicken Tacos with Mango Salsa

Chicken Taco with Mayo Chili Sauce 2017-08-09 08:07:06

Chicken Tacos with Mayo Chili Sauce

Serves 3
Prep Time: 00:40
Cook Time: 00:10
Total Time: 00:50

Ingredients

• 450g Boneless Chicken Breast
• 3/4 tsp Pepper Powder
• to taste Salt
• 1/2 tsp Garlic Powder
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 medium-sized Red Onion
• 150g Tomatoes
• 1 finely chopped Green Chili
• 1/4 cup finely chopped Coriander Leaves
• 2 tbsp Chili Sauce
• 1 tbsp Brown Sugar
• 3 tbsp Light Mayonnaise
• 1 tbsp Olive Oil
• 1 tsp Paprika Powder
• 3 Flour Tortillas
• 1/2 cup Pineapple Pieces

Instructions

• Clean and then cut the chicken breast horizontally into 2 pieces. Then marinate the chicken pieces with others, set aside for 30 mins.
• Meanwhile, In a bowl, combine salsa ingredients, mix well until incorporated and set aside for further use.
• In a separate bowl, whisk all the sauce ingrdients well until incorporated and set aside for further use.
• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, add marinated chicken and fry until both sides become golden brown.
• Once the chicken is cooked, remove from the pan and cool it for few mins.
• When cool enough to handle, shred the chicken pieces with two forks.
• Meanwhile, heat a nonstick pan over medium heat, then place the tortilla and toast both sides until lightly charred.
• In a serving plate, place the chicken strips on the tortillas then add salsa and sweet pineapple pieces. Finally, pour the sauce over the chicken and serve immediately.

By Santhi Therese
The Indian Claypot