Shredded Chicken Tacos with Guacamole and Salsa

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A beautiful roast chicken and onion curry with no tomato. Super simple as always!

For the Tacos
corn taco shells
600g chicken thighs
1 tsp chilli powder
1 tsp ground cumin
1 tsp garlic salt
pinch of pepper
100g passata
½ tsp dried oregano
sunflower oil
a handful of fresh coriander, roughly chopped
sour cream

For the Guacamole
1 avocado
1 tomato, roughly chopped
1 small red onion, finely chopped
Juice of ½ lime
½ tsp garlic salt

For the Salsa
1 red pepper, finely chopped
2 tomatoes, finely chopped
1 small red onion, finely chopped
½ tsp garlic salt
½ tsp ground cumin
½ tsp chilli powder
1 tbsp olive oil
1 handful of fresh coriander, roughly chopped
Juice of ½ lime

– To prepare the salsa, add the red pepper, tomatoes, red onion, garlic salt, ground cumin, chilli powder, olive oil, fresh coriander, and lime juice to a bowl. Mix well.

– To prepare the guacamole, add the avocado, tomato, red onion, lime juice, and garlic salt to a bowl. Use a fork to mash it up.

– Chop the chicken thighs into thin strips.

– Add the chicken, chilli powder, ground cumin, garlic salt, pepper, dried oregano, and passata to a bowl. Mix well. Make sure all the chicken is coated. Let it rest in the fridge for a minimum of half an hour.

– Add 4 tbsp of sunflower oil to a large, hot pan. Add the chicken and cook on both sides for 2-3 minutes.

– Once cooked, remove from the heat.

Assemble the tacos by placing 2-3 pieces of chicken in the taco shells. Then, add 1 tbsp guacamole, and 1 tbsp salsa, and garnish with a drizzle of sour cream and fresh coriander.