Directions
- 1Add 300g of lean chicken mince to a bowl.
- 2Season the chicken mince with salt and pepper.
- 3Add 1 tsp of Aromat seasoning to the chicken mince.
- 4Add 1 tsp of garlic powder and a pinch of MSG.
- 5Mix the chicken mince and seasonings thoroughly by hand.
- 6Divide the chicken mixture into equal balls.
- 7Place each chicken ball on top of a mini tortilla.
- 8Press the chicken down firmly onto the tortilla to form a thin patty.
- 9Open a jar of gherkins.
- 10Slice the gherkins.
- 11Chop the gherkins into small pieces.
- 12Add 3 tbsp of light mayonnaise or Greek yogurt to a small bowl.
- 13Add 1 tsp of Dijon mustard to the bowl.
- 14Add a pinch of garlic powder to the bowl.
- 15Season with salt and pepper.
- 16Add the finely chopped gherkins to the bowl.
- 17Mix all the sauce ingredients together until well combined.
- 18Shred romaine lettuce.
- 19Heat a non-stick pan over medium-high heat and add oil.
- 20Place each tortilla chicken-side down in the hot pan.
- 21Sear the chicken for 3-4 minutes until golden and cooked through.
- 22Flip and cook the tortilla side for 1-2 minutes until crispy.
- 23Remove the cooked tacos from the pan.
- 24Top each taco with a spoonful of the prepared sauce.
- 25Add shredded lettuce on top of the sauce.
- 26Grate Parmesan cheese generously over the lettuce.
Ingredients
- 300 g lean chicken mince
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Aromat seasoning
- 1 pinch MSG
- salt
- black pepper
- 4 mini soft taco tortillas
- 3 tbsp light mayo or Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp finely chopped gherkin
- 1 tsp pickle juice or lemon juice
- 1 pinch garlic powder
- shredded romaine lettuce
- sliced gherkins
- finely grated Parmesan
- oil
Equipment
bowlknifechopping boardsmall bowlpanspatula
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