Chicken Tacos with Mayo Chili Sauce

Mayo Chili Chicken Tacos are very easy to prepare and at the same time, they are awesome in taste!  Its amazing sweet, hot and sour taste mixed with pineapple and salsa cannot be beaten by anything. It is also one of my younger son’s favorite dishes. I have already posted Veg Tacos recipe for vegetarians. Hence, I dedicate this recipe for meat lovers! So try this out and share your comments!

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

Mayo Chili Chicken Tacos

Furthermore, I would like to share some of my suggestions for how to serve the mayo chili chicken tacos. Firstly, On a serving plate, place the chicken strips first on the cooked tortillas then add salsa and sweet pineapple pieces. Finally, pour the dressing/sauce over the chicken and serve mayo chili chicken tacos immediately. or Serve the chicken, taco sheets, salsa, sauce and pineapple slices in separate bowls, so that everyone can build their own tacos.

If you have any leftover roasted chicken in your refrigerator then it will be very easy to prepare this recipe. Finally, you can also add avocado or mango slices instead of pineapple pieces as you like.

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

Serves 3    Mayo Chili Chicken Tacos are very easy to prepare and at the same time, they are alsoawesome in taste.                              Print        Prep Time   00:40        Cook Time   00:10        Total Time   00:50

Prep Time   00:40        Cook Time   00:10        Total Time   00:50         For Marination

1. 450g boneless chicken breast
2. 3/4 tsp pepper powder
3. salt to taste
4. 1/2 tsp garlic powder
5. 1 tbsp lemon juice
6. 2 tbsp olive oil to shallow fry          For Salsa
7. 1 medium-sized red onion, chopped
8. 150g tomatoes, chopped
9. one green chili finely chopped
10. 2 tsp lemon juice
11. 1/4 cup finely chopped coriander leaves
12. salt to taste          For Sauce
13. 2 tbsp chili sauce
14. 1 tbsp brown sugar
15. 3 tbsp light mayonnaise
16. 1 tbsp olive oil
17. 1 tsp paprika powder          For Tacos
18. 3 flour tortillas
19. 1/2 cup pine apple pieces          Instructions
20. Clean and then cut the chicken breast horizontally into 2 pieces. Then marinate the chicken pieces with others, set aside for 30 mins.
21. Meanwhile, In a bowl, combine salsa ingredients, mix well until incorporated and set aside for further use.
22. In a separate bowl, whisk all the sauce ingrdients well until incorporated and set aside for further use.
23. Meanwhile, heat a pan with oil over medium heat.
24. When the oil heats, add marinated chicken and fry until both sides become golden brown.
25. Once the chicken is cooked, remove from the pan and cool it for few mins.
26. When cool enough to handle, shred the chicken pieces with two forks.
27. Meanwhile, heat a nonstick pan over medium heat,  then place the tortilla and toast both sides until lightly charred.
28. 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 https://theindianclaypot.com/

Chicken Tacos with Mayo Chili Sauce

Serves 1
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