Napa Chicken Tacos

“Away I went
To live and dine fine,
In a county green and sunny
Where you can age in style.
Where breakfast is dinner
And dinner is wine,
Scenery is common
And common is always oh-so-fine!
Be Michelins with money
Or roadside taverns some,
Each meal is a story
Of the years to come,
And there I found a treasure
Of not coins or gold in shine,
But a two fold mouthful
Full of flavor, crunch and life,
And once back home
I craved that same bite,
So I simply re-created it
A tweaked Napa Shu- style…”
For the meat
250 gm minced chicken (you can use pork, beef or tofu)
3 cloves of garlic, finely chopped
1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4
1 medium jalapeno, seeds removed and sliced lengthwise
2 tablespoons olive oil
Salt & Pepper to taste
For the sauce
2 tablespoons mayonnaise
1 teaspoon paprika
1 teaspoon red chili flakes
½ teaspoon lemon juice
Salt & pepper to taste
For the salad
2 lettuce leaves, finely chopped
1 tomato, finely diced
1 teaspoon chopped fresh coriander or parsley
1 teaspoon balsamic vinegar
½ teaspoon olive oil
A pinch of salt & pepper
4 corn taco shells
4 whole-wheat tortillas
Grated cheddar cheese

Prepare the chicken
Heat the oil in a non-stick pan. Add the onions (3/4 that was sliced lengthwise), garlic and jalapeno and stir till the onions are transparent. Add the chicken and the remaining dry spices. Cover and cook till the chicken is fully cooked. Open cover, sauté on high heat to dry and liquid and keep aside.
Prepare the sauce and salad
Combine all ingredients for the salad and the sauce in two separate bowls. Mix well and keep aside.
Put it all together

Put 1 teaspoon of the prepared sauce at the bottom of a corn taco shell. Top this with 3 tablespoons of the minced chicken and a generous portion of the salad. Warm a flour tortilla and then place the taco shell in between the tortilla. Top with grated cheese and serve immediately.