Takis Chicken Tacos W/ Cranberry-Mint Couscous, Aji Amarillo And Ranch

And It Is Delish!

Takis are a big thing where I live. They sell like crazy and appeal to the young and the old alike. I came up with the idea to smash them up and bread chicken in them. Then, I was told everyone is already doing that. 🙄 That’s ok, though. I put this together in a way that I’m pretty sure hasn’t been done yet and the contrast in flavors are insane! The spice of the Takis are really mild, so, for those of you who aren’t fond of the heat, this recipe should be right up your alley.

1 c Takis Fuego
1 c plain bread crumbs
4 medium chicken breasts, boneless skinless and trimmed
Salt and pepper to taste
1/4 c oil
1 c plain couscous
13.5 oz can coconut milk
1 1/2 tbs dried cranberries
1 tbs fresh mint, minced
8 flour tortillas
1/2 c Aji Amarillo sauce
1/2 ranch dressing
Fresh cilantro (optional)

Get your breading ready by combining the crushed Takis and breadcrumbs. Mix well. Season the chicken on both sides with salt and pepper to taste. Sprinkle 2 tbs of the breadcrumb mixture over each side of the breasts, (2 tbs per side per breast).
Heat the oil in a large nonstick pan over medium high heat. Arrange the breasts so they are not touching. Fry for 8-10 minutes until breading crusts up. Turn and cook an additional 8-10 minutes until chicken is cooked through. Transfer to a cutting board to rest.

While the chicken is resting,  bring the coconut milk to a boil. Immediately add couscous, mint and cranberries. Remove from heat and cover. Allow to sit 10 minutes. Heat the tortillas on your flat top. Wrap in a clean dry kitchen towel and set aside. Transfer aji and ranch to 2 different squirt bottles.

Now it’s time to assemble. Shred the chicken into large chunks. Arrange your tortillas on the plates. Evenly distribute the couscous and top each with equal amounts of chicken. Squirt a little Aji Amarillo and ranch over the chicken and sprinkle with a little cilantro and voila!

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