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Chicken tacos, classic spices mix and parsley

Mains, Fish, Seafood & Shellfish, Vegetables and Fruits, Cheese

A one way culinary trip to Mexico! A simplistic yet delightful tacos recipe.

Removing the leaves from the stamp of any herb doesn't get any easier than when using the Herb stripper, by Starfrit. And while at it, to spare a maximum amount of time, use the Mezzaluna Herbcutter for better results.



Recipe for 4 persons


1 Unit(s)
2 Clove(s)
2 Tbsp
Olive oil
16 Unit(s)
Peeled medium shrimps
2 Tbsp
Chili flakes
1 Tsp
0.50 Tsp
Celery salt
1 Tsp
Lime juice
1 Tbsp
Chopped parsley
5 Drop(s)
8 Unit(s)
Taco shells


8 Leaf(ves)
Iceberg lettuce
1 Cup(s)
Old cheddar
2 Unit(s)
1 Unit(s)
2 Unit(s)
Green onion
0.50 Cup(s)
Sour cream
1 Can(s)
Salsa sauce
6 Sprig(s)
Fresh cilantro
  • Salt and pepper

Preparation time: 45.00 min

Preheat your Four at 375.00 °F

  • Setting Up

    Cut the onion and the garlic.

    Slice the chicken as thinly as possible. Mix all the spices together. Take out the leaves from the lettuce and wash them. Grate the cheese with the Easy Grater, by Starfrit.

    Pass all the parsley into the Herb stripper, by Starfrit and then use the Mezzaluna herb cutter. Make sure to roughly cut the cilantro.

    Slice evenly the avocado. Remove the seeds from the tomatoes and dice them in brunoise. Cut the spring onion into bevels.

  • Chicken

    In a medium pan with vegetable oil, colour the onion and garlic on high heat. Throw the chicken in and make sure it is properly cooked.

    Set the parsley aside and add the remaining ingredients to cook them altogether.

    Add the parsley, at the very last moment.

  • Garnishes

    Set the tacos in the oven, on a cooking tray, and heat them for 5mins.

    When ready to serve, place all the garnishes inside a bowl.

    Place the lettuce on a taco, and add the desired garnishes; chicken, sour cream, salsa, tomato, avocado and/or the grated cheese. Enjoy!

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