Beer Braised Chicken Taco Platter


Beer Braised Chicken Tacos with Black Beans

It has been a while since I did a good ol’ fashioned taco Tuesday. So for dinner tonight we have a taco platter topped with beer braised chicken, black beans and of course cheeeeessseeee!

This recipe uses 12 tacos.


12 tacos

1 avocado, sliced

3 green onions, chopped

200g black beans, drained and rinsed

80g mozzarella, shredded

100g cheddar, shredded

1 lime (optional)

Lettuce of your choice (optional)

Sour cream (optional)

For the chicken:

730g chicken breasts (about 5 pieces)

33cl beer (I used Heineken)

1/3 cup chicken stock

1 generous tablespoon tomato paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon salt (plus extra)

1 teaspoon pepper


Start by adding all the ingredients for the chicken (except the chicken) to a Dutch oven or slow cooker and mix together. Add the chicken and cook on low heat (or the lowest setting) for 3-4 hours until very tender.

Using two forks shred the chicken, taste and season with extra salt if necessary.

Preheat the oven to 200C and line an oven tray with parchment paper.

Carefully break the tacos in half and spread out on the oven tray. Top with the chicken, black beans, cheese and spring onions. Bake for 10-12 minutes until the taco shells are golden and the cheese is melted. I turn the oven to broil for the last 2 minutes just for that extra color, but be carefully as it can burn easily.

Serve immediately with the avocado, lime, lettuce and sour cream. Enjoy!





Spicy Asian BBQ Tacos


Spicy Asian BBQ Beef Tacos Topped with Sweet Potato Noodles and a Lime dressing

I seriously love my tacos; however I am definitely a soft taco shell kinda girl. I think I might have mentioned this before. This recipe is very simple, don’t get scared by the amount of ingredients because most of them you might already have in your kitchen. I spiced up the minced meat using Sriracha; you can decide how much you prefer according to your taste.

Obviously you could add more ingredients such as sweet peppers and avocado, but something simplicity is the best.

This recipe makes 6 tacos.


150g minced pork

150g minced beef

6 small tortillas


1 tablespoon of olive oil

For the BBQ sauce:

1 pear, peeled and chopped

1/3 cup soy sauce

1 – 1 ½ tablespoon Sriracha sauce

2 cloves of garlic

1 spring onion, chopped

1/8 teaspoon mustard powder

1/8 teaspoon cumin powder

1/8 teaspoon coriander powder

1 tablespoon brown sugar

1 tablespoon tomato paste


Black pepper

For the sweet potatoes:

2 sweet potato, peeled

1 tablespoon olive oil


For the dressing:

¼ cup sour cream

½ lime, juiced

Salt, to taste

White pepper, to taste


For the BBQ sauce add all the ingredients, excluding salt and pepper, to a food processor and blend until a smooth mixture has formed. You might need to scrap down the sides a few times between blending. Taste the sauce and season with salt and pepper.

Heat 1 tablespoon of olive oil in a pan over medium heat and brown the minced meats. Now add the BBQ sauce, cover the pan and let simmer for about 30 – 40 minutes to allow all the flavors to blend and the sauce to thicken.

In the meantime preheat the oven to 200C and line an oven tray with parchment paper. If you have a spiralizer cut to the sweet potatoes into noodles. If not, slice the sweet potato and then cut them into matchsticks. Now transfer the noodles to the oven tray, drizzle with olive oil and season with salt. Toss the sweet potatoes to make sure everything is covered. Cook for about 20 minutes, tossing them halfway. You want the noodles to be crunchy so it might take a few extra minutes. Let them cool off before serving, this allows them to turn crunchy as well.

While the sweet potatoes are cooking make the lime dressing. Just whisk all the ingredients in a small bowl and set aside.

When ready to serve, heat the tortillas in the microwave or a pan. Then stuff with some spinach, the meat and top with the sweet potato noodles. Drizzle some of the lime dressing and enjoy!

Mini Pizza Wraps with Coriander Hummus


Mini Pizza Wraps with Coriander Hummus, Black Beans, Feta and Avocado.

We haven’t had Mexican this week, shame on me, so that led to #mexicanfriday. We were planning on going to the movies and that means lots of popcorn so I wanted something easy and light. I decided to go for mini Mexican pizzas, using coriander hummus as the ‘sauce’. Unfortunately I realized that I was out of tahini a little late, so I used sesame oil instead and luckily it worked out perfectly. For the toppings I kept it simple (and vegetarian) and used feta as the only cheese source. These tiny pizzas were delicious and they were gone way to fast. As they are so easy to make as well, I am already planning on serving them as the next party snack.

This recipe makes 14 mini pizza wraps.


1 red bell pepper, finely chopped

200g black beans, drained

1 avocado, sliced

130g feta, crumbled

40g alfalfa

14 mini wraps

Chili flakes

For the hummus:

400g chickpeas, drained

1 lime, juiced

2 tablespoons sesame oil

5 tablespoons olive oil

1 tablespoon water

½ cup coriander




Blend the chickpeas, coriander and lime juice in a food processor. While blending, gradually add the water, olive and sesame oil until a smooth mixture has formed (add more oil if the mixture is not smooth enough). Taste the hummus and season with salt and pepper if necessary and set aside until ready to use. Note: You might have some hummus leftover, no worries it will taste great the next day on some toast!

Preheat the oven to 220C. Spread the hummus among the wraps and top with the bell pepper, black beans and feta. Broil the wraps in the oven until the edges are nicely browned; keep a close eye on the oven since it can burn easily.

When the pizzas are ready top with the avocado slices, alfalfa, some chili flakes and enjoy!


Mexican Veggie Burgers

Mexican Veggie Burgers

Burgers are awesome! Could eat them all day, everyday. Fish burgers, beef burgers and veggie burgers, they are all delicious. For this recipe I went Mexican vegetarian and used chickpeas, black beans and corn. They were so easy to make and were really yummy.

This recipe makes 3 burgers.


200g chickpeas

200g black beans

150g corn

1/3 cup cilantro

¼ cup bread crumbs

½ lime, juiced

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil


6 mini tortillas

1 avocado, sliced

Jalapeño slices

Crème fraiche


Drain and rinse the chickpeas, black beans and corn. Transfer them to a food processor with the remaining ingredients, except the olive oil, and blend. You want the mixture to be properly blended but don’t overblend, it is nice to have a have few ingredients intact.

Heat the olive oil in a pan over medium heat and form the mixture into three patties. Cook the burgers for about 2-3 minutes on each side.

While the burgers are cooking, heat the tortillas in a pan over medium-high heat. Cook both sides until nicely browned.

Start assembling your burgers, top each tortilla with a bun, avocado, jalapeño slices and a dollop of crème fraiche and finish off with another tortilla. Enjoy!


Crunchy Chicken Tacos

Crunchy Chicken Tacos with Lime Slaw and Avocado Sour Cream

Hello Taco Tuesday! Making tacos is such a perfect weekday dinner and you can stuff them with unlimited combinations. Today I made panko and black sesame crusted chicken baked in the oven with a lime slaw and some avocado sour cream. This was done within 30 minutes!

This recipe makes 6 tacos.


250g (or 6) chicken tenders

1 cup panko

1 tablespoon black sesame seeds

3 tablespoons flour

1 egg

½ teaspoon salt

½ teaspoon pepper

For the slaw:

2 cups carrot, julienned

2 1/2 cups white cabbage, thinly sliced

¼ cup coriander, chopped

1 spring onion, thinly sliced

Juice of 1 lime

1 tablespoon honey

2 tablespoons sour cream

2 tablespoons mayonnaise



For the sour cream:

1 avocado

1/3 cup sour cream

Pinch of lemon pepper

Pinch of salt


6 small tortillas

Jalapeño slices


For the slaw, whisk the lime juice, sour cream, mayonnaise and honey together in a bowl. Now add the carrot, white cabbage and coriander and mix through the dressing. Season with salt and pepper and keep in the fridge until ready to use.

In a food processor add the avocado and sour cream and blend until smooth. Transfer to a small serving bowl and season with salt and pepper. Keep the sauce in the fridge until ready to use.

Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Put the flour in one bowl, panko in another and whisk the egg in a third. Mix the panko with the black sesame seeds and season each bowl with salt and pepper. Dredge a piece of chicken in flour, then dip into the egg and finally into the panko. Transfer to the oven tray and repeat with the remaining chicken.

Bake the chicken strips for 10-12 minutes and turn halfway; the strips should be golden brown.

In the meantime heat the tortillas in the microwave or pan.

When ready to serve, scoop some coleslaw in each tortilla, top with chicken, a dollop of avocado sour cream and some jalapeño slices. Enjoy!



Nachos with BBQ Pulled Pork


Nachos with BBQ Pulled Pork and Sriracha Crème Fraiche

When eating nachos I want it to be loaded with some type of meat, vegetables and lots of cheese. Seriously, l mean a lot of cheese! My usual go to would be chili but today I went for BBQ pulled pork which was a nice change. Vegetable wise I kept it simple but I did add feta which adds a nice salty taste. For that extra heat that I always love, I added Sriracha sauce to the crème fraiche. You will probably devour this just as quickly as we did!

After taking the pictures I realized that I completely forgot about the avocado! However, it definitely adds that extra flavor so please don’t forget yourself.

This recipe serves 3.


200g nachos

1 red bell pepper, chopped

1 avocado, cubed

3 spring onions, thinly sliced

200g black beans, drained

150g, corn kernels, drained

100g feta, crumbled

150g Gouda cheese, grated

For the pulled pork:

300g boneless pork shoulder

½ cup BBQ sauce (plus extra for drizzling)

¼ cup beef stock


Black pepper

Cajun seasoning

2 tablespoons olive oil

For the crème fraiche:

1 cup crème fraiche

1 tablespoon Sriracha sauce

1 tablespoon lime juice

Pinch of salt


For the pulled pork, heat the olive oil in a Dutch oven over medium heat. Season the pork with salt, pepper and Cajun seasoning. Now sear the pork on both sides until it has nice brown color. Turn the heat to the lowest setting and add ½ cup of BBQ sauce and beef stock to the pot. Make sure the pork is completely covered and cover. Cook the pork for 2 ½ – 3 hours or until it is very tender. Check on the meat every 30 minutes to make sure that it has enough liquid. Once the pork is done transfer it to a cutting board and shred the meat with two forks. Return the shredded meat to the pot and mix with any remaining sauce. Add more BBQ sauce if you prefer.

Preheat the oven to 200C. When using an oven tray line it with a sheet of parchment paper or use an ovenproof dish.

Spread out ½ of the nachos on the bottom of the tray and layer with half of the following ingredients: pulled pork, bell pepper, spring onion slices, black beans, corn kernels, grated Gouda cheese and crumbled feta and a drizzle of BBQ sauce. Now repeat this step with the remaining nachos and ingredients.

Place the oven tray or dish in the oven and cook for 10 minutes until the cheese has melted. Set the oven to broil and cook until the cheese is bubbling. Keep an eye on the nachos because it could burn easily.

For the crème fraiche, whisk all the ingredients together in a small bowl and keep in the fridge until ready to use.

When ready to serve add the avocado to the nachos and place a few dollops of the Sriracha crème fraiche on top. Enjoy!


Spicy Tuna Tortilla Pizza


Spicy Tuna Tortilla Pizza

I love spicy food. I love tuna. I love pizza. So why not put all these together and make one. I still had some tortillas leftover so decided to use them to make a tortilla pizza.

This recipe makes one tortilla pizza.

1 large tortilla
1 can of tuna in olive oil (120g), drained
1 tablespoon mayonnaise
1 teaspoon ketchup
1 spring onion, thinly sliced
1 generous tablespoon sambal badjak
½ cup Gouda cheese, grated
1 fried egg (optional)

Preheat the oven to 200C.
In a bowl mix together the tuna, mayonnaise, ketchup and spring onion and then season with salt and pepper.
Spread the sambal badjak evenly over the tortilla, top with the tuna salad and then sprinkle the cheese. Put the tortilla in the oven and cook for 5 minutes, until the cheese has melted. Now turn the oven to broil and grill until the cheese has some nice brown spots.
When ready to serve top with a fried egg if you prefer. Enjoy!

Chicken Masala Tacos


Chicken Masala Tacos with Roasted Chickpeas and Coriander Dressing

Always excited when Taco Tuesday arrives, even though you don’t really need an excuse to eat tacos, but it just feels like a good moment to make them. I try to come up with different fillings to stuff the tacos with, and today I decided to go for an Indian twist. Chicken masala with roasted chickpeas, a coriander dressing and for that extra heat some jalapeños. I always need my jalapeños, no matter what the filling is!

This recipe makes 6 tacos.


600g boneless chicken thighs

1 cup plain or Greek yogurt

1 ½ tablespoon garam masala

2 teaspoons salt

3 cloves of garlic, minced

1 tablespoon olive oil

For the chickpeas:

1 can of chickpeas (200g)

1 tablespoon olive oil E.V.

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon garam masala

For the dressing:

1/3 cup plain yogurt,

1/3 cup crème fraiche

¼ cup coriander, finely chopped

¼ teaspoon onion powder

¼ teaspoon salt

Juice of ½ a lemon


6 small tortillas

Lettuce of your choice

Jalapeños, sliced


In a large zip-bag or bowl mix the yogurt, garam masala, salt and garlic. Taste to see if it has enough seasoning. Using a fork, prick the chicken thighs all over and add to the mixture. Mix well to make sure each piece of chicken is coated. Cover and refrigerate for at least 3 hours.

For the dressing, crème fraiche, salt, onion powder, lemon juice and half of the coriander in a food processor. Transfer to a serving bowl and whisk in the yogurt and remaining coriander, cover and keep in the fridge until ready to serve.

Preheat the oven to 200C. Drain and rinse the chickpeas, then pat them very dry with paper towels. Mix the chickpeas with the olive and salt and transfer them to an oven tray lined with parchment paper. Roast the chickpeas for 20-30 minutes or until they are gold brown. Shake the oven tray every 10 minutes to ensure equal browning. Once the chickpeas are done mix it with curry powder and garam masala.

Heat the olive oil in a large pan over medium/high heat. Before cooking the chicken, discard the marinade and remove any excess marinade from the chicken. Add the chicken to the pan and cook for 18-20 minutes. You might need to use two pans to cook all the chicken.

When ready to serve, heat the tortillas in a pan or microwave. Fill each tortilla with chicken, roasted chickpeas, lettuce, jalapeños and serve with the coriander dressing. Enjoy!

Note: you need to roast the chickpeas and cook the chicken at the same time and serve immediately. This is because the chickpeas will stay crispy when warm. However, if they are cooled off they will be chewy but still very delicious, so no worries.


Buffalo Chicken Tacos



Buffalo Chicken Tacos with Butternut Squash Puree

Love love love this recipe! The spiciness of the Buffalo sauce with the sweetness of the butternut squash and the saltiness of the feta is just the most amazing combination. You guys have to try it! Since avocado is an addiction (I’m guessing for everyone), I added this to the tacos as well.

If you like blue cheese (I don’t) then use it instead of the feta. You can never go wrong with the Buffalo and blue cheese combination.

This recipe makes 12 tacos.


12 small tortillas

800g chicken thighs, sliced

½ cup Buffalo sauce

½ cup feta or blue cheese, crumbled

2 avocados

Juice of 1 lime



1 teaspoon Cajun Seasoning

2 tablespoons olive oil

For the puree:

1 small butternut squash

Olive oil

1 tablespoon honey




Lettuce (I used lamb’s lettuce)

Lime slices


Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle the butternut squash with olive oil and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until the butternut squash is very tender. Once it is cool enough to handle scoop out the flesh and place in a food processor. Add the honey and blend until a smooth consistency; taste and season with extra salt and pepper if necessary.


In a small bowl mash the avocado, using a fork, and mix in the lime juice. Season with salt and pepper and set aside.

Heat 2 tablespoons of olive oil in a pan over medium/high heat. Season the sliced chicken thighs with Cajun seasoning, salt and pepper and add to the pan. Cook the chicken until golden brown and add the Buffalo sauce, stir to make sure every piece is covered.

Before serving, heat the tortillas in a pan or microwave. Spread some butternut squash puree in each tortilla and top with lettuce, Buffalo chicken, avocado and feta. Serve with extra lime slices and enjoy!