This is one more recipe that is inspired from iron chef, Jose Garces who has a huge presence in
. This recipe combines a delicious mix of several fresh and healthy ingredients. The use of chayote adds an extra crunch and chillies gives an extra kick while the avocado and cucumber give the desired cooling. I customized this by adding habanero curry powder to the chicken which adds to the boldness of the heat!! Philadelphia
Chayote & Cucumber Salad Recipe
Chayote-1 ea, julienne
Combine all the above ingredients in a bowl and mix well. Season with salt and reserve for taco.
Dried Red Chiles-10 ea, remove stem, toasted
Combine all ingredients except for salt and oil, in a pot and reduce by ½. Puree in a blender and emulsify with oil. Season with salt.
Avocado Espuma Recipe
Avocado-1/2 ea, peeled and chopped
Puree in a blender and refrigerate till ready for use.
Assembling the taco:
Stir fry finely chopped bell pepper (1 ea), onion (1 ea) in oil for 5 minutes at high heat. Coat chicken cubes with corn starch, salt and stir fry chicken for 5 minutes at high heat. Mix both chicken and vegetables and stir fry for 2 minutes at high heat after adding habanero curry powder.
Warm the corn tortillas on a pan, about 30 seconds on each side at medium heat.
Spread 1 tbs of the avocado espuma on the bottom of the tortillas. Lay 1 teaspoon of chicken on the spread. Add a desired amount of the chayote-cucumber salad on top. Finish with a tsp of the chile de arbol sauce and serve.