You can use pork fillet or sirloin steak instead of, or as well as the chicken.
INGREDIENTS
2 small skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
small round corn chips
warm refried beans
lime crema
3 radishes, julienne
coriander to garnish
METHOD
Chicken: Cut the chicken in half to give two long thinner pieces. Combine the remaining ingredients in a shallow dish, add the chicken and turn to coat on both sides. Cover and refrigerate if not cooking immediately.
Heat a little olive oil in a sauté pan and cook the chicken until golden and cooked through.
Rest for 5 minutes then slice thinly.
To assemble: Spread each chip with refried beans then top with 2-3 slices of chicken.
Add a dollop of lime crema then top with a small pile of radishes and coriander. Makes 12
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!