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Chef Solutions Ingredients used:
Other Ingredients Used:
- Chicken breast:-( 1 boneless /skinless)
- Olive oil :- 3tbsp
- Salt /pepper :- to taste
- Soft taco shells :- 6-6 inch
- Iceberg lettuce :- 1cup chopped
- Tomatoes:- 3/4 cup diced
- Cheddar cheese :- shredded 1cup
- Cilantro :- 2tbsp
Steps Involved in Cooking:
- 1 .Slice the chicken breast in half to create two thinner, flatter slices
- 2 .Rub all sides of each piece of chicken with the Cajun seasoning, salt, and pepper, as well as one of the Tablespoons of olive oil
- 3 .Take last two Tablespoons of olive oil and add it to a large skillet, (preferably cast iron), over medium-high heat
- 4 .Once the oil is heated and glistening, add the chicken slices
- 5 .Place the side closest to you down first to avoid hot oil from splattering on you and be careful. You should hear a good sizzle from the pan though
- 6 .Refrain from touching the chicken for about 5 minutes so that the bottom gets a nice, golden sear
- 7 .Even if it blackens a bit, that is fine
- 8 .Lift one of the corners up to ensure it’s reached the colour that you want. If it sticks, it's not ready to be flipped yet
- 9 .Once you've ensured that it is ready, flip each piece over. Cook for another 4 minutes or so, then remove the chicken from the heat
- 10 .Allow the chicken to rest for 10 minutes before you dice it, this ensures the middle stays nice and juicy
- 11 .While the chicken rests, place a hard taco shell in the middle of a soft taco shell. Arrange all six tacos so that they are standing, this makes them easier to fill
- 12 .I used two of these baskets that each held three tacos. You can also use a casserole dish with higher walls
- 13 .Add the lettuce to each hard taco shell, allow some to spill into the soft taco shell. Then add the tomatoes
- 14 .Dice the chicken into small squares and add it to the tacos
- 15 .Top with cheese, then drizzle with dressing. Sprinkle with chopped cilantro, and serve it up!
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