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Mingle's Butter Chicken Taco Twist!
When Mingle turns Butter Chicken into a taco sensation, you know you're in for a treat!
Mingle's Butter Chicken Taco Twist!
Mingle Seasoning
Rated 5.0 stars by 1 users
Category
Taco Recipes
Cuisine
Indian Mexican Fusion
Author:
Mingle Seasoning
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
When Mingle turns Butter Chicken into a taco sensation, you know you're in for a treat!
Ingredients
Butter Chicken Delight:
-
1 X Sachet Mingle’s Butter Chicken Recipe Base
- 500g of your preferred protein (chicken or tofu)
- 400ml tomato passata
- 300ml cream (or 400ml coconut cream for a vegan twist)
- 200ml stock
- 1 onion, finely chopped
- Diced butternut pumpkin
Taco Fillings:
- Mini naan breads (as the taco shells!)
- Freshly diced cucumber
- Thinly sliced parsley
- 170g of Greek yoghurt (like @chobaniau)
- A squeeze of fresh lime juice
-
Mingle’s Dill and Garlic Ranch seasoning (to taste)
Directions
Prepare the Butter Chicken using Mingle’s sachet, following the instructions on the packet. Once cooked, set aside to cool.
In a bowl, whisk together the Greek yoghurt, a hearty sprinkle of Mingle’s Dill and Garlic Ranch seasoning, some sliced parsley, and a good squeeze of lime.
Toast the mini naan breads for 60-90 seconds or until they’re just heated and a bit crispy.
On each naan bread, spread a generous portion of the cooled Butter Chicken.
Add a scattering of diced cucumber.
Drizzle with the yoghurt sauce, and garnish with some more parsley.
Finish off with an extra squeeze of lime for that zesty kick!
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