Recipe Courtesy Juan Salinas, Executive Sous Chef, Christine Cushing Live.
Chicken Taco Filling
Whisk together the vegetable oil, chopped garlic, cumin, lime juice. into a measuring cup. (Alternatively add into a jar with a lid and shake to combine.) This dressing/flavour mix will be used to flavour the taco filling.
Preheat a heavy bottom non-stick pan, cast iron pan or griddle over medium high heat. Brush pan with a little oil. Season the chicken with salt and pepper. Toss in a little vegetable oil. Add chicken to pan, sauté for 2 to 3 minutes or until chicken loses some of its rawness. Add the bacon and continue to sauté for 1 to 2 minutes. Brush pan with oil if needed. Add the onions and pepper and continue to sauté for 1 to 2 minutes. Cook until chicken is cooked through, bacon is crisp and vegetables are just tender. Add the dressing/flavour mix to taste. Sprinkle the grated mozzarella cheese over the chicken mixture. The residual heat from cooking will cause the mozzarella cheese to melt. Serve with the corn tortillas and your favourite toppings at the table.
Warm up tortillas until soft and hot over a sauté pan, cast iron frying pan or griddle. Keep the tortillas warm in a tortilla case lined with a cotton napkin. Serve at the table with the taco filling and bowls of tomato salsa, guacamole, sliced onions, coriander and lime wedges. Assemble the tacos at the table. Everyone can prepare their own taco to their own liking. To assemble: spread about 1/4 cup of the filling forming a line in the middle of the tortilla. Add any toppings. Roll up the taco starting with a fold at the bottom of the tortilla, this will help to hold the filling in.