Quick and easy tacos

By Roger Mooking
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Get ready to be the hero of your family when they sit down to this delicious taco dinner.



  • 900 grams lean ground chicken
  • 2 tablespoons vegetable oil
  • 1 tablespoon sweet paprika
  • 1 teaspoon coarsely ground black peppercorns
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • Kosher salt to taste


  • 16 x 4” corn tortillas or tortillas of your choice
  • 1 cup finely julienned iceberg lettuce
  • 4 tablespoon finely chopped chives
  • 1 cup grated queso fresco or medium firm cheese of your choice
  • 2 teaspoon picked fresh thyme
  • 4 fresh lime wedges

For the smoked paprika sauce:

  • 3 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin


  1. Preheat a pan to high heat and add oil.
  2. Place chicken in the pan and sprinkle remaining ingredients all over top of raw chicken. Allow chicken to brown before moving it around in the pan.
  3. Flip the chicken with a spatula and break it up, making sure the chicken is nicely browned before aggressively breaking it up into little spiced meat nuggets of goodness.
  4. Allow the meat to brown evenly and get crunchy bits.
  5. Remove from heat and keep warm.
  6. Cooking the spiced chicken should take a total of six to ten minutes.

For the paprika sauce:

  1. Combine all ingredients in a bowl and set aside.

To assemble:

  1. Slightly warm tortillas in oven or in a pan on the stovetop
  2. Double stack the corn tortillas and spread a spoonful of smoked paprika sauce all over the top tortilla.
  3. Place spiced chicken and remaining toppings of your choice on top of the sauce, squeeze with a bit of fresh lime wedge and enjoy.


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