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  • Writer's pictureelham hazfi

Chicken shishito tacos

Craving spicy meal? you should try shishito peppers.🌶🌶🌶

I made this meal with marinated chicken, served on corn tortillas and garnished with fresh cilantro and lime wedges. ( it is the best to marinate chickens overnight or at least 6 hours before cooking).

Cold beer goes well with this spicy food.🍺🍺🍺


  • 1 onion sliced

  • 3 garlic cloves chopped

  • 4 Tbsp plain yogurt

  • 2 tsp turmeric

  • Juice of 2 lemons

  • 1 tsp saffron (crush in a small bowl add 2 tsp hot water leave it for 10 minutes until the colour of saffron releases into water)

  • 1 Tbsp olive oil

  • Salt and pepper

  • 1 1/2 lb. skinless, boneless chicken thighs cut in 2 or 3 pieces

  • 8 oz (250 g) shishito peppers

  • 2 Tbsp plain yogurt

  • 2 tsp cumin seeds crushed

  • 16 small corn tortillas warmed

  • Lemon wedges and fresh cilantro leaves for garnish.


  1. In a large bowl mix onions, garlic, yogurt, turmeric, lemon juice, saffron, olive oil salt and pepper.

  2. Add chicken thighs to the yogurt mix and combine well. Cover and keep it in fridge for 6 hours or overnight.

  3. In a baking tray lay the peppers and drizzle with olive oil. Broil it for 8-10 minutes.

  4. Add 2 Tbsp yogurt to broiled peppers.

  5. Heat 1 Tbsp cooking oil in a frying pan. Take the chickens out of yogurt mix with thongs and fry them until golden brown.

  6. Add crushed cumin to chickens.

  7. Warm up tortillas, divide peppers and chickens on tortillas.

  8. Garnish with cilantro and lemon wedges on the side.

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