For last night’s soft tacos, I wanted to do chicken, but didn’t just want a whole bunch of chicken dumped on lettuce and tomato. That’s nice and all, but I wanted a few other flavours and veggies to give the flavour and texture an extra boost. I’m a big fan of chicken and mushrooms as a combination. Whether it’s pan-roasted mushrooms on a chicken burger or making a mushroom gravy to top a good roast chicken, I could eat that endlessly.
Like I’ve talked about before, I always caramelize my onions before anything to add flavour to any dish. The same applies for mushrooms. I always give them a good pan-roasting to add a deeper, more concentrated flavour. Along with a nice taco seasoning, the extra flavours from caramelized onions and pan-roasted mushrooms add extra flair to any taco night…even if it isn’t Tuesday, like the hashtag tells me when to make tacos 😉
Stewed Chicken and Mushroom Soft Tacos
200g/7 oz chicken breast, cooked (I usually have a grilled or roasted chicken breast around)
1 tsp oil
2 tsp butter
100g/4 oz mushrooms, quartered
1 medium onion, peeled, chopped and caramelized in 1 tsp oil, 1/2 tsp salt for 20-25 minutes until deeply golden brown)
1 small sweet red bell pepper, chopped
1/2 fresh red chilli (or 1/2 tsp dried chilli flakes), finely chopped
Reserved seed and pulp from 4 medium tomatoes, about 1/3 cup in volume (a great place to put tomato pulp if you made Pickled Pico de Gallo)
1 tbsp taco seasoning (I simply blend 2 tbsp chili powder, 2 tbsp garlic powder, 2 tbsp dried oregano, 2 tbsp sweet paprika, 2 tsp ground cumin, 1 tsp ground celery seed and use this. There’ll be leftover for other uses. Or just use your own taco seasoning)
1/3 cup water
8 flatbreads or tortillas (about 15cm/6″ in diameter)
Pickled Pico de Gallo (or your favourite salsa), butter lettuce and sour cream, to serve
In a medium saucepan over medium high heat, add the oil and butter. When it’s hot and bubbly, add the quartered mushrooms in a single layer (you may need to do this in batches). Leave the mushrooms to brown on one side for about a minute or two. Turn them and brown on the other cut side of the quartered mushrooms. When all the mushrooms are well-browned, add the chicken, bell peppers, and chillis. Sauté to soften the peppers slightly (about 3-4 minutes). Add the taco seasoning and dry roast the spices on the chicken, mushroom and vegetable mixture for a minute. Add the tomato pulp and water. Reduce heat to medium, stirring to combine and simmer for 8-10 minutes until most of the water has reduced and the mixture is very thick.
Spread the bottom of each flatbread with a bit of sour cream, add a few leaves of butter lettuce, a few spoons of Pickled Pico de Gallo and a few spoons of the prepared Stewed Chicken and Mushrooms. Serves 3-4.