Chimichurri Chicken Tacos with Tomato and Watercress Salad

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Chimichurri Chicken Tacos with Tomato and Watercress Salad - a stunning but easy recipe! Made with chili and lime and sure to be a show-stopper this summer!

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!For the Taco Shells
2 1/4 cup PLUS 1 heaping tablespoon (300g) all-purpose flour
2/3 cup (100g) cornmeal
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon dried herbs
1/4 cup (60ml) olive oil
1/3 cup PLUS 2 tablespoons (100ml) water
!For the Chimichurri Chicken
1 cup (25g) parsley, chopped
1/4 cup (6g) oregano, chopped
1 tablespoon red wine vinegar
2 garlic cloves, minced
Olive oil
Salt & pepper, to taste
1 pound (450g) chicken breasts, cut into strips
!For the Sun-Dried Tomato and Watercress Salad
Juice of 2 Limes
2 tablespoons olive oil
2 teaspoons mustard
Salt & pepper, to taste
20 sun-dried tomatoes (not packed in oil), chopped
4 cups (140g) watercress
2 red chilies, thinly sliced
!To Make the Taco Shells Mix all dry ingredients in a large bowl. Make a small well in the middle and pour in the olive oil and water. Knead into an elastic dough on a lightly floured surface, place back in...
See the full directions on my site
Nutritions

Calories
457

Sodium
808mg
33% DV

Fat
11g
17% DV

Protein
19g
39% DV

Carbs
80g
27% DV

Fiber
17g
68% DV