Chimichurri Chicken Tacos with Tomato and Watercress Salad

INGREDIENTS

2 1/4 cups

PLUS 1 heaping tablespoon all-purpose flour (300g)

2/3 cup

cornmeal (100g)

1/2 tsp

salt

1 tbsp

baking powder

1 tsp

dried herbs

1/4 cup

olive oil (60ml)

3/5 cup

water (100ml)

1 cup

parsley (chopped, 25g)

1/4 cup

oregano (chopped, 6g)

1 tbsp

red wine vinegar

2 cloves

garlic (minced)

Olive oil

Salt & pepper (to taste)

1 lb

chicken breasts (cut into strips, 450g)

Juice of 2 Limes

2 tbsp

olive oil

2 tsp

mustard

Salt & pepper (to taste)

in sun-dried tomatoes (chopped, not packed oil)

4 cups

watercress (140g)

red chilies (thinly sliced)