Fair warning, this my first attempt at writing down a recipe so, measurements are guesstimated. Adjust to your liking.
I use a Sous vide so I can cook multiple pieces of chicken at once. Use it for salads, sandwiches, etc throughout the week. These tacos just kinda evolved from there.
Enjoy. If you do it better than me, please feel free to brag.
Chicken Ingredients:
1 Boneless Chicken Breast
1 & ½ TBSP - Tandoori Paste
1 TBSP - Chopped Green Onion (optional)
½ TSP - Lime Juice
1 Clove - Minced Garlic (optional)
Salt & Pepper to taste
½ TBSP - Chopped Fresh Cilantro
1-2 Sprigs of Fresh Cilantro (optional)
½ TSP - Neutral Flavored Oil (I use grape seed)
¼ Cup - Shredded Cabbage
1 & ½ TBSP - Pico de Gallo
Tortillas
Method:
Place defrosted Chicken Breast in Sous Vide bag
Add 1 TBSP of tandoori paste & smush bag to evenly coat meat.
Add sprigs of fresh Cilantro if desired
Vacuum seal bag
Place in bath, cook at 146° (or desired temp) for 2 hours
Remove bag from bath, shred chicken
Toss shredded chicken with green onions, minced garlic, oil, salt & pepper
Sauté to desired doneness in frying pan, adding in lime juice & remaining tandoori paste ½ way through
Layer cabbage, chicken, pico de gallo, shallots, & sauce on tortillas as desired
Faux Crema
(Rough estimate, adjust as desired)
⅛ Cup - Sour Cream
1 TBSP - Chili Pepper Sauce
½ TSP - Lime Juice
Blend together
Crispy Shallots Ingredients:
1 Peeled Shallot - Finely Sliced (mandoline works well)
½ TSP - Garlic Powder
½ TSP - Smoked Paprika
½ TSP - Chipotle Powder
½ TSP - Fresh Cracked Pepper
½ TSP - Salt
¼ Cup - Flour (roughly)
Buttermilk
Method:
In a small bowl, mix shallots with:
— ¼ TSP - Garlic Powder
— ¼ TSP - Smoked Paprika
— ½ TSP - Chipotle Powder
— ¼ TSP - Fresh Cracked Pepper
— ¼ TSP - Salt
Cover with Buttermilk & marinate for at least one hour
Strain marinated shallots
Mix Flour with:
— ¼ TSP - Garlic Powder
— ¼ TSP - Smoked Paprika
— ¼ TSP - Fresh Cracked Pepper
— ¼ TSP - Salt
Coat marinated shallots with flour mixture
Fry at 350° until crispy
Remove from oil, sprinkle with salt to taste **These shallots fry fast, keep a close eye
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