The Tijuana Green Chile sauce from the Culley’s range impressed all the judges. It is made with New Zealand grown green habanero chillies and capsicums. It has a medium-hot chilli strength and a natural home-made taste. In these tacos I’ve used the green chile sauce twice — to marinate and add flavour to the chicken and then drizzled over the taco for a fiery finish.
Ingredients
| 4 Tbsp | Green Chile Tijuana sauce, I use the Culleys brand, plus some extra sauce for serving (Main) |
| ½ tsp | Salt |
| 2 Tbsp | Greek yoghurt, natural, plus extra for serving |
| 2 | Chicken breasts, skinless (Main) |
| 8 | Flour tortillas |
| 2 | Tomatoes, diced |
| 1 | Lime, cut into wedges |
Pineapple salsa
| ¼ cup | Fresh coriander |
| ¼ cup | Mint leaves |
| 1 cup | Pineapple, barbecued and diced (Main) |
| ¼ cup | Red onions, diced |
| 2 Tbsp | Fresh lime juice |
| 1 Tbsp | Olive oil |
| 1/8 tsp | Flaky Marlborough sea salt |
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Directions
- Mix green chile sauce with yoghurt and salt. Massage into chicken breasts and leave to marinate for 2 hours or overnight.
- Cook chicken breasts in a baking dish at 180C for 15-20 minutes (depending on size) until done. Allow to cool, then pull meat apart.
- For the salsa, slice mint and coriander, mix with pineapple, red onion, lime juice, oil and sea salt.
- Heat barbecue or frying pan to medium-high heat, cook tortillas for 30 seconds on each side until bubbles appear on the surface and they begin to brown. Wrap in a cloth napkin to steam, soften and keep warm.
- Dress each tortilla with chicken, diced fresh tomatoes, pineapple salsa, extra yoghurt and green chilli sauce to taste. Serve with lime wedges.
- For the barbecued pineapple: barbecue or grill fresh, peeled, thick cut slices to get an extra great flavour and texture boost and cook until golden. Allow them to cool, then dice.