Fusion Confusion
Dive into a world of bold and unexpected flavors with "Fusion Confusion," a vibrant recipe that brings together a medley of global tastes in every bite. Tender, marinated chicken thighs are infused with the savory tang of soy sauce, lime juice, honey, and aromatic spices like cumin and paprika, creating a flavor-packed centerpiece. Served on warm corn tortillas, these juicy slices are layered with fluffy jasmine rice, creamy avocado, sweet cherry tomatoes, crumbled feta, and a sprinkle of fresh cilantro. The result? A taco-meets-bowl hybrid that perfectly balances savory, spicy, tangy, and fresh elements. Ready in under an hour, this creative fusion dish is perfect for adventurous weeknight dinners or casual gatherings where bold flavors shine. Perfect keywords: "fusion cuisine," "chicken taco recipe," "easy international recipes," "flavor-packed dinners."
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Recipe Information
Ingredients
- 500 g boneless skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped
- 2 tbsp extra virgin olive oil
- 2 cups cooked jasmine rice
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 0.33 cup feta cheese, crumbled
- 2 tbsp fresh cilantro, roughly chopped
- 4 corn tortillas
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a small bowl, combine soy sauce, lime juice, honey, minced garlic, jalapeño, ground cumin, paprika, salt, and black pepper to create a marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish, pouring the marinade over the chicken. Seal the bag or cover the dish and let the chicken marinate for at least 15 minutes (up to 1 hour for stronger flavor).
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off, and cook in the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing.
While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable.
Assemble the dish by placing a scoop of cooked jasmine rice on each tortilla. Top with sliced chicken, diced avocado, cherry tomato halves, and a generous sprinkle of crumbled feta cheese and chopped cilantro.
Serve warm and enjoy the dynamic blend of flavors from this fusion dish!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 26.9 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2877 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
