• 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. 150 Free Range Chicken Thigh Fillets
  2. 8 Coriander
  3. 2 Tortillas
  4. 1 Taco Seasoning
  5. 1 Tomatoes
  6. 1 Garlic
  7. 1 Eschalot
  8. Red Capsicum
  9. Avocado
  10. Lemon
  11. Salt & Pepper*
  12. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 300 Free Range Chicken Thigh Fillets
  2. 15 Coriander
  3. 4 Tortillas
  4. 2 Taco Seasoning
  5. 1 Tomatoes
  6. 1 Garlic
  7. 1 Eschalot
  8. Red Capsicum
  9. Avocado
  10. Lemon
  11. Salt & Pepper*
  12. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 450 Free Range Chicken Thigh Fillets
  2. 23 Coriander
  3. 6 Tortillas
  4. 3 Taco Seasoning
  5. 2 Tomatoes
  6. 2 Garlic
  7. 2 Eschalot
  8. Red Capsicum
  9. Avocado
  10. Lemon
  11. Salt & Pepper*
  12. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Free Range Chicken Thigh Fillets
  2. 30 Coriander
  3. 8 Tortillas
  4. 4 Taco Seasoning
  5. 2 Tomatoes
  6. 2 Garlic
  7. 2 Eschalot
  8. Red Capsicum
  9. Avocado
  10. Lemon
  11. Salt & Pepper*
  12. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 900 Free Range Chicken Thigh Fillets
  2. 45 Coriander
  3. 12 Tortillas
  4. 6 Taco Seasoning
  5. 3 Tomatoes
  6. 3 Garlic
  7. 3 Eschalot
  8. Red Capsicum
  9. Avocado
  10. Lemon
  11. Salt & Pepper*
  12. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. - peel and mince garlic.
  2. - marinate chicken with taco seasoning, garlic, salt, pepper and olive oil.
  3. - zest lemon, cut in half.
  4. - peel and finely chop eschalot, soak in water.
  5. - wash and finely chop capsicum.
  6. - halve avocado, remove stone and finely chop, toss with a little lemon juice in a small bowl.
  7. - wash and finely chop tomatoes, salt and leave in a sieve to drain.
  8. - wash and finely chop coriander leaves and stems.

Method:

  1. To make the pico de gallo, drain the eschalot and combine with tomato, coriander, lemon juice and zest. Season with pepper and salt. Leave a few coriander leaves aside for garnish.
  2. 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.
  3. 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.
  4. Place the chicken in a bowl garnish with coriander and serve alongside the pico de gallo, avocado and the tortillas.
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