Aimée Wimbush-Bourque - The Big Feastival Canada - 18th - 20th August 2017

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Aimée Wimbush-Bourque

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Aimée Wimbush-Bourque is a Montreal award-winning food writer and author of the bestselling cookbook Brown Eggs and Jam Jars. A mother to three children, Aimée is passionate about forging a healthy family food culture through home cooking, world travel and modern-day homesteading. She writes at Simple Bites (www.simplebites.net) and her second cookbook, The Simple Bites Kitchen, will be released in October 2017.

Aimée Wimbush-Bourque's Cooking School Recipe

Soft Chicken Tacos with Simple Salsa & Guacamole

Yield: 4

Prep Time: 40 minutes


INGREDIENTS

For the salsa:

1- 28 oz can whole tomatoes, drained

¼ medium sweet white onion, such as Vidalia

1 jalapeno, washed

2 garlic cloves, peeled

About 1/4 of a bunch of cilantro, well washed and patted dry

½ teaspoon fine sea salt

Juice of 1/2 lime

 For the guacamole:

2 ripe avocados

1 lime, juiced

½ teaspoon sea salt

2 Tablespoons finely chopped cilantro

For the tacos:

12 soft corn tortillas

2 teaspoons olive oil

1 small head of lettuce, washed and dried

2 cups shredded roast chicken

1 small bunch radishes, sliced

1/2 cup grated cheddar cheese

DIRECTIONS:

Make the salsa:

  • Place a box grater in a medium bowl.
  • Grate the tomatoes on the large side, discarding the cores.
  • Peel off the outer skin of the onion and grate it on the large side of the grater as well.
  • One the finer side of the grater, grate the bottom half of the jalapeno.
  • Scoop out the seeds and discard them.
  • Grate the garlic on the fine side of the box grater as well.
  • Mince the cilantro and add to the bowl.
  • Sprinkle in the salt and pour over the lime juice.
  • Stir the salsa very well to combine. 

Make the guacamole:

  • On a large cutting board, slice avocados in half and remove the pit.
  • Scoop out the flesh with a spoon and drop it into a bowl.
  • Pour the lime juice on top and sprinkle with salt.
  • Mash everything together with a pastry blender.
  • Add the chopped cilantro.
  • Mix to combine.

Make the tacos:

  • Preheat a large cast iron skillet.
  • Brush corn tacos with olive oil on both sides.
  • Cook in the frying pan, one at a time, for about 30 second per side, just to soften them and heat them through.
  • Remove from pan and wrap in a clean tea towel to keep warm.
  • On the table, place the salsa, guacamole, warm tortillas, lettuce, shredded chicken, cheese and the radishes. Have everyone assemble his or her own tacos and enjoy!
  • Serve with additional toppings such as hot sauces, limes, sweet peppers & other veg.