Chicken and Mushroom Tacos with Evioliva (Extra Virgin Olive Oil)

The smoky heat of chipotle and spices paired with a fresh topping finished with Evioliva Extra Virgin Olive Oil.

Ingredients

(2 Serves)
  • 500g chicken breast, cut into small cubes.
  • 400g mushrooms (white, chestnut, or mixed), sliced.
  • Evioliva Extra Virgin Olive Oil.
  • 1 red onion (divided: half for sautéing, half for the topping).
  • Small corn tortillas (available at any supermarket).
  • Spice Mix: Sweet paprika, spicy paprika, salt, and pepper.
  • Chipotle paste (to taste).
  • For the Topping: Fresh cilantro (chopped), red onion in thin slices, a generous drizzle of Evioliva, and 1 lime.

Instructions

Total Time 15 minutes
Add Evioliva to CART
  1. The Filling: Sauté the red onion in a pan with Evioliva. Add the chicken and mushrooms. Once golden, stir in the chipotle paste and the paprika mix. Season with salt and pepper to taste.
  2. The Master Topping: In a small bowl, mix the fresh cilantro with the thinly sliced red onion. Dress it with a generous drizzle of Evioliva Extra Virgin Olive Oil to add shine and a smooth finish.
  3. Assembly: Warm the tortillas and fill them generously with the chicken and mushroom mixture. Top with a hearty portion of the cilantro and onion garnish.
  4. Final Touch: Serve with lime wedges to squeeze over at the last second; the acidity perfectly enhances the oil's notes and the chipotle's heat.