Empty My Fridge
Healthy Crisp Smash Salad Tacos Ramzan Special
Ingredients
- Chicken350 g
- Paprika powder1 tsp
- Lehsan powder1 tsp
- Saltto taste
- Kali mirch crushed1 tsp
- Cornstarch2 tsp
- Lemon1 ½ tsp
- Olive oil4 tsp
- Tortillaas needed
- Greek yoghurt1 cup
- Mustard · paste1 tsp
- Lehsan minced1 tsp
- Worcestershire sauce1 tsp
- Parmesan cheese2 tbsp
- Iceberg lettuce · chopped2 cups
- Kheera diced½ cups
- Jalapeño chili · chopped2–3 tbsp
- Breadas needed
Instructions
- In a bowl, mix the chicken mince with paprika, garlic powder, pink salt, crushed black pepper, cornflour, lemon juice and extra virgin olive oil.
- Cover and marinate for 20 minutes.
- Spread the marinated mince thinly over a small tortilla and set aside. Makes 4-5.
- Grease a pan, place the tortilla mince-side down and cook on medium heat for 2-3 minutes, then flip and cook 1-2 minutes more until light golden and crispy.
- In a bowl, mix Greek yogurt, mustard paste, garlic, crushed black pepper, pink salt, Worcestershire sauce, extra virgin olive oil and Parmesan to make the dressing. Set aside.
- In a bowl, combine iceberg, cucumber, jalapeños and 2-3 tbs of the dressing (keep the rest for later), mix, then add croutons and mix again.
- Place salad and a little dressing on a prepared tortilla and fold.
Summarized from Food Fusion's video. Watch it for the details.
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GarlicCheeseLemonYoghurtParmesan cheeseChickenBreadCucumber
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