Mexican Taco Stir Fry

Mexican Taco Stir Fry

I was honoured to be approached by the Orient Islamic School to participate in their demo line-up in their Ladies Fair. This fair was an OIS Alumni initiative, which I was thrilled to be a part of. After schooling at Orient for 12 years, it was imperative for me to assist in their first alumni initiative.

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I had to concoct a dish that would require the least kitchen equipment and that could be whipped up in under 30 minutes. This was the greatest challenge for me, to create a one pot dish !! On the other hand, I realised that this dish would represent the Walnut Pesto concept aptly, being a quick and easy meal to prepare with the least amount of dishes to wash up thereafter.

My mind was ablaze with so many ideas, cuisines and flavours. I was confused between savoury or sweet, cake or dessert and curry or appetizer.

After some thought and kitchen trials, this Mexican dish was born. A one pot Mexican Taco Stir Fry, to be precise. A quick and easy fulfilling meal packed with flavour and goodness.

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Fortunately, the audience enjoyed tasting the dish and watching the preparation as well. I also included a little demo on spiralizing vegetables, the equipment used and different techniques. I promised my tasters that this recipe would go up today, so here goes…..

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I hope that you enjoy preparing and eating this dish with your family and friends. If you are on a strict carb free or banting diet, omit the egg noodles and reduce the salsa by half. This meal is ideal to serve for guests over the weekend as it is quick to prepare with the least amount of washing up thereafter, just remember to have all the ingredients on hand.

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Mexican  Taco Stir Fry

Serves : 4 people

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Ingredients :

  • 1 large onion, chopped
  • 3 tblsp olive oil
  • 1 tsp crushed garlic
  • 500g carrot spaghetti, or 4 medium carrots, spiralised
  • 1 cup shredded chicken
  • salt to taste
  • 1/2 tsp black pepper
  • 1/2 tsp chipotle seasoning
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Mexican spice
  • 1/2 cup sliced red/orange pepper
  • 1 cup whole kernel corn
  • 2 limes, juiced
  • 500g egg noodles, boiled and cooled
  • 2 tblsp sliced jalapenos
  • 1 tblsp honey
  • 1 tblsp sweet soy sauce
  • 1/2 cup ready made tomato salsa
  • flaked almonds, to serve
  • chopped coriander
  • sour cream
  • guacamole
  • crushed corn chips

Directions :

Heat a large wok/pot over medium heat, add in the oil and onion. Saute until translucent. Add in the garlic, peppers and carrots. Allow to cook for 5-7 minutes, until the carrots are soft but not mushy.

Then, add in the chicken, corn and the seasonings. Mix together. Add in the egg noodles and mix to combine. Add in the honey, soy and salsa. Mix lightly. Garnish with flaked almonds and coriander.

Optional : top each serving with a dollop of sour cream, guacamole and crushed corn chips.