Tuesdays shouldn’t be a dreaded day with three more days to go until the weekend. No, we should celebrate Tuesdays. Why, you ask? Because it’s the day when everyone around the world should eat tacos. Ah, tacos. They’ll turn your ordinary Tuesday into an extraordinary one, and they’ll give you something to look forward to every week.
You do like tacos, don’t you? Let’s all nod together.
On this #TacoTuesday I’d like to share with you these Sri Lankan-Mexican fusion beauties. The warm corn tortillas have been stuffed with roasted chicken that was spiced with Sri Lankan curry powder. Oh, the smells that will waft through your kitchen! They are topped with a very basic, simple, Mexican salsa so as not to overwhelm the tastebuds with too many complex spices and flavours.
You’ll first have to roast chicken with the curry powder so you can use it for the tacos — or you can do it like I did: Roast a whole chicken to make one meal from, then use the leftovers for these tacos. Super easy and oh so very delicious! Below is what you’ll need.
- Follow the instructions for the roasted curried chicken. Once the chicken is cooked chop it up into small bite-size pieces. You can prepare the salsa while the chicken is roasting, or before you reheat it. If using leftover cold chicken, sauté the chopped pieces with a little bit of olive oil and set aside.
- Heat the corn tortillas, and spoon in a tablespoon or two into their centre. Top each taco with salsa and a little bit of fresh cilantro. If desired serve with the pickled jalapeños and carrots.
Enjoy your tacos and have a beautiful day amigos!