Ingredients:
Step 1:
To Marinate Chicken
• Chicken breast strips – 2 fillet • Thyme 1/2 tsp
• Onion powder (Pyaz powder) 1/4 tsp
• Kashmiri chili powder 1 tsp
• Crushed cumin seeds (Zeera) 1 tsp
• Salt (Namak) 1/4 tsp
• Oregano leaves 1/2 tsp
• Garlic powder (Lehsan powder) 1/2 tsp
• Black pepper powder (Kali mirch powder) 1/2 tsp
• Crushed red chili (Lal mirch) 1/2 tsp
• Ginger garlic paste (Adrak lehsan paste) 1 tbsp
• Lime juice 1 tbsp
• Oil 1 tbsp
• Sriracha hot chili sauce 1 tsp Step 2: Stir Fry Veg
• Cooking oil 1 tbsp
• Red onion chopped (Pyaz) 1/2 medium
• Boiled sweet corns 1/2 cup
• Red crushed chili (Lal mirch) 1/4 tsp
• Oregano leaves 1/4 tsp
• Salt (Namak) 1/4 tsp
• Lime juice 1/2 tsp
Step 3:
To Fry Chicken
• Cooking oil 1tbsp
• Marinated chicken
• Stir fried veg
• Fresh coriander/Cilantro chopped (Hara dhania) 4 tbsp
Step 4:
To Assemble Tacos
• Cooking oil 1 tsp
• Flour tortillas
• Cooked chicken and veg
• Cheddar cheese
• Mozzarella cheese
Directions:
Step 1
In bowl, add chicken breast strips, thyme, onion powder, kashmiri chili powder, crushed cumin seeds, salt, oregano leaves, garlic powder, black pepper powder, crushed red chili, ginger garlic paste, lime juice, oil, sriracha hot chili sauce, mix well and marinate for 30-60 minutes. Keep in refrigerator.
Step 2
In a pan, heat cooking oil. add chopped red onion and saute for 2-3 minutes on high flame. Add boiled sweet corns, red crushed chili, oregano leaves, salt, lime juice, mix and saute for 2 minutes on medium flame. Set aside.
Step 3
In a pan, heat cooking oil. Add marinated chicken and cook for 15-20 minutes on medium flame, or until its fully cooked. Now add, stir fried veg, fresh coriander/cilantro, mix well and set aside. Step 4 In a pan, heat cooking oil. Place flour tortilla, cooked chicken and veg, cheddar cheese, mozzarella cheese, fold it and toast from both sides until crispy.