Pan-Fried Strawberry and Orange Sangria Chicken Taco Boats
- 2 1/2 tablespoons olive oil
- 1 sachet Old El Paso™ Seasoning Mix for Fajitas (any flavour)
- 4 chicken breast fillets (600g)
- 3 tablespoons orange liqueur or fresh orange juice
- 150ml white wine
- 1 tablespoon white wine vinegar
- 200g strawberries, hulled and quartered
- 1 pack Old El Paso™ Stand 'N' Stuff Soft Tortilla Boats (8 tortillas)
- 85g mixed salad leaves (see Tips)
- 1 orange, peeled and segmented
- Fresh mint leaves, to garnish
- Mix 2 tablespoons of the oil with the seasoning in a shallow dish. Add the chicken and turn to coat.
- Heat the rest of the oil in a large non-stick frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes on each side until seared. Reduce the heat to low and cook for a further 20-25 minutes, turning occasionally until the chicken is cooked through with a golden-brown glaze (see Tips). Transfer to a chopping board, cover and leave to rest for 10 minutes.
- Return the pan to a high heat and when the pan juices are sizzling pour in the orange liqueur (or juice). Cook for 1 minute, stirring to scrape any sediment from the base of the pan. Add the wine and vinegar and boil the mixture for 3-4 minutes. Stir in the strawberries and let the mixture bubble, for a further 1 minute until the strawberries are softened and the sauce has thickened slightly.
- Heat the tortillas to pack instructions. Thinly slice the chicken.
- Divide the salad leaves between the tortillas and top with the sliced chicken. Spoon over the sangria sauce, scatter over the orange segments and serve immediately garnished with mint leaves.
- Choose a peppery mix of salad leaves with rocket, baby spinach and mizuna to compliment the sweet wine sauce.
- You’ll need a heavy-based non-stick frying pan to cook the chicken. The cooking time will vary depending on the thickness of the fillets, and you’ll need to turn them frequently to ensure even cooking.