• Grilled Chicken Tacos With Avocado And Pico De Gallo
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Grilled Chicken Tacos With Avocado And Pico De Gallo

Grilled Chicken Tacos With Avocado And Pico De Gallo

  1. 3 Each Tortillas
  2. 1 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Chilli
  5. 1 Each Red Capsicum
  6. 0 Each Lime/lemon
  7. 1 tsp Ground Cumin
  8. 1 Clove Garlic
  9. 150 g Free Range Chicken Thigh Fillets
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Eschalot
  12. 8 g Coriander
  13. 1 Each Avocado
  1. 6 Each Tortillas
  2. 1 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Chilli
  5. 1 Each Red Capsicum
  6. 1 Each Lime/lemon
  7. 2 tsp Ground Cumin
  8. 1 Clove Garlic
  9. 300 g Free Range Chicken Thigh Fillets
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Eschalot
  12. 15 g Coriander
  13. 1 Each Avocado
  1. 9 Each Tortillas
  2. 2 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Chilli
  5. 2 Each Red Capsicum
  6. 1 Each Lime/lemon
  7. 3 tsp Ground Cumin
  8. 2 Clove Garlic
  9. 450 g Free Range Chicken Thigh Fillets
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Eschalot
  12. 23 g Coriander
  13. 2 Each Avocado
  1. 12 Each Tortillas
  2. 2 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Chilli
  5. 2 Each Red Capsicum
  6. 1 Each Lime/lemon
  7. 4 tsp Ground Cumin
  8. 2 Clove Garlic
  9. 600 g Free Range Chicken Thigh Fillets
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Eschalot
  12. 30 g Coriander
  13. 2 Each Avocado
  1. 18 Each Tortillas
  2. 3 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 Each Red Chilli
  5. 3 Each Red Capsicum
  6. 2 Each Lime/lemon
  7. 6 tsp Ground Cumin
  8. 3 Clove Garlic
  9. 900 g Free Range Chicken Thigh Fillets
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 Each Eschalot
  12. 45 g Coriander
  13. 3 Each Avocado

Prep:

  1. Peel and mince garlic.
  2. Wash and finely chop tomatoes, salt and leave in a sieve to drain.
  3. Halve avocado, remove stone and finely chop, toss with a little lime/lemon juice in a small bowl.
  4. Marinate chicken with cumin, garlic, salt, pepper and olive oil.
  5. Wash and finely chop capsicum.
  6. Zest lime/lemon, cut in half.
  7. Wash and finely chop coriander leaves and stems.
  8. Peel and finely chop eschalot, soak in water.
  9. Wash and finely chop red chilli.

Method:

  1. Wrap the tortillas in a clean tea towel and microwave for approximately 40 seconds until warm through and soft. Alternatively, heat for 15 seconds on each side on a hot, dry frying pan.
  2. Place the chicken in a bowl garnish with coriander and serve alongside the pico de gallo, avocado and the tortillas.
  3. To make the pico de gallo, drain the eschalot and combine with tomato, coriander, lime/lemon juice and zest and chilli in a bowl. Season with pepper and salt. Leave a few coriander leaves aside for garnish.
  4. Heat a non stick frying pan over a high heat and add the marinated chicken. Cook for about 5 minutes on each side until deeply coloured. Once cooked through, remove and rest on a plate. When cool enough to touch, cut the chicken into slices.
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