Spicy chicken tacos
- Serves 4
- Prep time: 15 mins | Cooking time: 15 mins
We have never met anyone who doesn’t love a good taco. These are packed with spicy chicken and loaded with trimmings to tingle your taste buds. They’re perfect for a family gathering or Saturday night fiesta.
Ingredients
500g chicken breast, cut into bite-size strips
2 Tbsp olive oil
3 Tbsp Sriracha chilli sauce
12 small soft shell flour tortillas
Guacamole:
2 large ripe avocados
1 Tbsp chilli sauce
Small handful of coriander leaves, finely chopped
Salt and pepper
Pico de gallo:
4 large tomatoes, deseeded and finely diced
½ red onion, finely diced
1 red chilli, finely diced (remove the seeds to reduce the heat)
Small handful of coriander, finely chopped
Salt and pepper
Method
Guacamole:
Halve the avocados and scrape the flesh into a bowl with a good pinch of salt and pepper and mash well. Add the chilli sauce and coriander, mix well and season to taste then set aside.
Pico de gallo:
Place all the ingredients in a large bowl, toss to combine, season to taste and set aside.
Chicken:
Mix the olive oil and chilli sauce in a large bowl. Add the chicken and toss until well coated. Cook the chicken in a large fry pan on a medium/high heat until dark, sticky and cooked through.
To serve:
Hold a soft tortilla in your hand and spread on some guacamole. Add some cabbage, a couple of slices of chicken, a few teaspoons of pico de gallo and finish with a flourish of coriander, chilli or your favourite hot sauce.