Mexican Chicken Tacos with homemade harissa – Dairy-free version

👨‍🍳 Method

For the Pan-Seared Cut

1. 1
   Soak the dried peppers 30 minutes in hot water, drain and remove the seeds.

   Bowl
2. 2
   Grind the peppers in a food processor with the garlic, salt and black pepper.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Add the oil in a thin stream, while Tahini, until a smooth paste.

   Food processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4. 4
   In a bowl, mix the smoked paprika, paprika, cumin, harissa, salt and black pepper and coat the chicken in the mixture.

   Bowl
5. 5
   Marinate 15 minutes.
6. 6
   Heat the oil In a grill pan over high heat.

   StoveGrill pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
7. 7
   Fry the chicken in a single layer 4–5 minutes per side, until it is golden and cooked through.

   Stove

   💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
8. 8
   Heat a dry pan, and warm the tortillas in it for 30 seconds per side.

   StoveFrying pan
9. 9
   Spread the unsweetened soy yogurt on the tortillas and lay the chicken strips on top. Add the tomatoes, red onion, avocado and cilantro and squeeze the lime over the top.