This is one more recipe that is inspired from iron chef, Jose Garces who has a huge presence in Philadelphia
Ingredients:
Chayote & Cucumber Salad Recipe
Chayote-1 ea, julienne
Preparation:
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
Preparation:
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
Preparation:
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.
This post first appeared on Healthy Gourmet Food,Cooking And Tips, please read the originial post: here
