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Wine marinated chicken tacos

Wine marinated chicken taco bites turned out to be such fun little bites, and a great snack to serve, with wine perhaps? Though not traditionally used in a marinade, wine adds nice flavour to meats. It acts as a tenderizer too of course, the acidic component in wine replacing or adding to vinegar or lime juice. There's something about small portions that is very charming and these mini tacos as finger food are just right.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

Tomato Wine Marinade

  • 1/2 cup Big Banyans Sauvignon Blanc wine
  • 1 tomato
  • 1 tsp smoked paprika
  • 3 cloves garlic
  • Salt & pepper to taste
  • Zest and juice of 1 lime
  • 1 tbsp roasted cumin powder
  • 1/2 cup fresh coriander, finely chopped
  • 500 g boneless chicken breast cut into strips
  • 2 tbsp Garlic infused extra virgin olive oil
  • 6 Wholegrain tacos

Topping

  • 2-3 tbsp jalapeno cheese spread
  • salad greens, bell pepper, garlic greens
  • 2 tbsp sour cream
  • Garlic infused extra virgin olive oil and smoked paprika

Instructions
 

Tomato Wine Marinade

  • Blend all ingredients for marinade until smooth. Taste and adjust seasoning. Mix the chicken with finely chopped fresh coriander and lime zest strips well into the marinade. Leave for at least 10-15 minutes/ one hour.

Wine marinated chicken

  • Heat garlic infused olive oil in a heavy bottom pan. Once hot, add the chicken in one flat lot. { Don't overcrowd the pan. Do it in 2 batches if required}. Sprinkle over with fresh chopped coriander, cumin powder, lime juice, smoked sea salt. Cook until done. Taste and adjust seasoning adding more lime juice etc if you like. Keep warm.

Assemble

  • Cut out 2-3" circles out of the tacos using a cookie cutter. Brush with garlic infused extra virgin olive oil, and place for a minute or two on a very hot grill pan.
  • To each mini taco circle, add a spread of cheese spread, top with lettuce, juliennes of bell pepper. Top with cooked chicken.
  • Sprinkle over smoked paprika, a drizzle of garlic infused olive oil, a scatter of garlic greens. Finish off with a drizzle of sour cream. Serve immediately.