This recipe is inspired by one of my favourite restaurants on the central coast in Sydney. Rojo Rockets. (OH NO I just discovered they have closed down!) I have had some amazing meals there with some special friends and my darling mum. (Gutted they are closed) They do an entree called Tuna Tostados they are to die for. (You are going to have to come to my house to try it now) I love recreating the recipe and recently I came up with a new version of the recipe that resulted in a quick and easy entree for some friends. It was a Friday and I was looking forward to my friends coming over but I really didn't have a lot of time or attention so I adapted this recipe to create an easy but delicious share plate style entree. Everyone loved it.
The chicken is zesty, and married with the flavours of the chipotle, coriander and salty cornchips is an amazing burst of flavour sensation. Is it just me or does food taste so much better when your fingers are involved? Everyone delved into the share plate and created their own little morsels of flavours. I can't think of a better way to start a meal!
2 Chicken breasts (500-100g)
the Juice and zest of one lime
1 teaspoon of salt
1/2 spanish onion finely diced
1 cup of whole egg mayo
2-3 tablespoons of chipotle
1 bunch of coriander
1-2 packets of cornchips
Fill a saucepan that has a steamer basket with water and put on a high heat. Once it has come to the boil place your chicken fillets in the steamer basket and steam for 15-20 minutes or until chicken is cooked through. I like to cut my chicken at the thickest part and check to see if there is any pink left. No pink = cooked.
While your chicken is cooking mix your whole egg mayo in with the chipotle and place on your share board.
Cut your coriander with kitchen scissors and out in a bowl on your share board.
Place the corn chips in a bowl on your share plate.
Cut your avocado into small pieces and place in a bowl. Sprinkle your onion over the top and pop on your share board.
Once your chicken is cooked and slightly cooled. Tear it into shreds and place in a bowl pour/squeeze your lime juice over your chicken sprinkle with salt and mix to marinate the chicken. Scatter the lime zest over the top of your chicken.
There you have it such an easy entree and so yummy. Happy cooking eating and sharing your life through food with everyone you love!
Prep Time: 10 mins
Cooking time: 30 mins
Paleo, gluten free, dairy free,
You can also use tuna sashimi instead of chicken.
I was also thinking a splosh of tequila would be yummy on the chicken too!
With a pino grigio, Sav blanc or a margarita!