boneless chicken breasts:- 2
taco shells:- 2
oil:- 2 tablespoons + for grilling
garlic finely chopped:- 2 tablespoons
green chillies finely chopped:- 1 teaspoon
onion finely chopped:- 1 teaspoon
spring onion greens chopped:- 3-4 stalks
cinnamon powder:- 1 teaspoon
all-spice powder:- 1 teaspoon
black pepper powder:- 1 teaspoon
A few fresh thyme sprigs
brown sugar:- 2 tablespoons
Salt to taste
ginger finely chopped:- 1 tablespoons
soya sauce:- 1 tablespoon
Iceberg lettuce leaves:- 6-7
Juice of:- ¼ lemon
sour cream:- 4 dollops
tomato cut into dices:- 1 medium
onion finely chopped:- 1 medium
green chillies finely chopped:- 2
spring onion greens:- 2 stalks
tomato juice:- 2 teaspoons
Salt to taste
Crushed black peppercorns a pinch
Juice of :- 1 lemon
Combine 2 tbsps oil, chopped garlic, chopped green chillies, chopped onion, chopped spring onion greens, cinnamon powder, all-spice powder, black pepper powder, thyme sprigs, brown sugar, salt and chopped ginger in a bowl. Mix well and add soya sauce. Mix
Add chicken breasts in the bowl and rub the marinate on them nicely. Set aside for 15-20 minutes.
To make salsa, combine tomato, onion, green chillies, spring onion greens, tomato juice, salt, crushed peppercorns and lemon juice in a bowl. Mix well and set aside.
Heat oil in a non-stick grill pan. Place the marinated chicken breasts on it and grill for 2-3 minutes. Flip and grill for 2-3 minutes.
Shred lettuce leaves and slice onion. Mix them together. Add lemon juice and salt and mix well.
Place some of the lettuce-onion salad on a serving dish and spread to make a bed.
Remove grilled chicken from heat and slice them.
Place a little portion of lettuce-onion salad in each taco shell. Put some chicken slices, top with spoonful of salsa and a dollop of sour cream.
Place prepared taco shells on lettuce-onion salad bed and serve immediately.