Go Back

Guava Chicken Tacos

Guava glazed chicken strips, melted cheese, shredded cabbage, cilantro and chives folded into crisp tacos drizzled in a spicy habanero aioli.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Burgers & Sandwiches
Servings: 6
Author: the communal feast

Ingredients

  • 4 chicken breasts cut into strips
  • 1 large egg beaten
  • 1/4 cup all-purpose flour
  • oil for frying
  • 2 cups shredded cheese
  • 1 1/2 cup purple cabbage shredded
  • corn tortillas
  • garnish: cilantro chives, lime wedge
  • Guava barbecue sauce:
  • 1 cup guava jam see notes
  • 1 tsp apple cider vinegar
  • 1 TBS tomato paste
  • 1/2 lime juiced
  • 1/2 tsp liquid smoke
  • 1 tsp soy sauce
  • 1/3 cup water
  • pinch of salt
  • Habanero aioli:
  • 1/2 cup mayonnaise
  • 3 habanero chilies seeds removed
  • 1/2 tsp white wine vinegar
  • 1 clove of garlic
  • 1/2 tsp sugar
  • 1 TBS lemon juice

Instructions

  • Combine all the ingredients for the habanero aioli in a food processor or high powered blender. Blend until smooth and set aside.
  • In a small saucepan over medium heat, add tomato paste, apple cider vinegar, liquid smoke, lime juice, soy sauce, and salt. stir to combine. Add half the guava jam and half the water, bring to a slow boil and reduce to simmer. Stir frequently and allow to thicken slightly. Stir in the rest of the jam and water and continue to stir and simmer until the sauce is ready. About 6 minutes.
  • In separate shallow bowls, add the beaten egg and flour. Dredge the chicken strips through the egg followed by the flour, covering both sides. Set aside on a plate. Repeat until all the chicken is done. Heat a large non-stick skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Shallow fry the chicken strip until golden on each side. About 4 minutes a side. Dunk the chicken in the guava sauce to completely cover.
  • Preheat the oven to 375 degrees F. Brush the corn tortillas with a bit of oil, and lay them flat on a baking sheet. layer with cheese and chicken strips and then fold one half over the filling. Bake until cheese is melted and tortillas are crispy.
  • Remove from the oven, peel open just enough to add the cabbage and close them up again. Garnish with cilantro, chives and spread some of the habanero aioli overtop.

Notes

Guava jam: 8-10 ripe guavas, cut in half and scoop out the centre. Heat in a small saucepan on low until thickened. Add a touch of water as needed to thin out. Pour the jam into a fine mesh strainer and push out the jam with the back of a spoon until only the seeds are left to discard. Yields 1 to 1 1/2 cups of jam.