Sun Valley Baja California Style Chicken Tacos

Taste the Pacific Sun​

Serves 6 people


600g of Sun Valley Chicken Breast Strips 12MM

12 mini size soft flour tortillas (round shape)

12 hard shell tacos

1 cup of tomato salsa or crushed tomato pulp

1 cup of guacamole sauce

½ shredded iceberg lettuce

1 cup of grated cheese

1 tablespoon of sunflower oil

1 small can of pineapple chunks, or fresh diced pineapple

1 small can of peach chunks, or fresh diced peach

1 fresh lime

1 teaspoon of garlic powder

1 teaspoon of cumin powder

1 teaspoon of paprika or chilli powder

Shortcut:  Replace the above spices with ready-mixed Taco seasoning powder from your local supermarket

Steps to Prepare

Step 1
Season the chicken strips in the spices or Taco premix powder mixed with sunflower oil. Fry the seasoned chicken in a pan with further sunflower oil.
Step 2
Apply a generous covering of the tomato salsa over one side of each soft tortilla with a spoon. Place each empty taco shell on a tortilla, wrapping the tortilla around the taco with the salsa in between.
Step 3
Place the shredded lettuce into the empty taco shells and spoon in the freshly cooked chicken. Cut the fresh lime in half and squeeze the juice over taco.
Step 4
Add 3 or 4 pineapple chunks and 2 or 3 peach chunks, having first drained away any juice or syrup.
Step 5
Add a large spoonful of guacamole and sprinkle with grated cheese.
Step 6
Enjoy the Baja California tacos with a green salad, cherry tomatoes and a bowl of tortilla chips.
Step 7
Mix it up! Add a few drops of your favorite spicy sauce in the tomato salsa, and in the guacamole too for a spicier taco.

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