Taco Ingredients
- 1 garlic clove, finely chopped
- 2 long red chillies, finely chopped
- 3 coriander stalks, finely chopped
- 1 tsp finely grated ginger
- 1 tsp each cumin and coriander seeds, toasted
- 2 tbs extra virgin olive oil
- Sea salt and freshly milled pepper
- 600g marinated skinless chicken thigh fillets, thickly sliced
- 12 small soft tortillas, warmed
- 1 avocado, peeled, seeded and cut into 1cm-thick slices
- Pickled jalapenos, lime cheeks, sriracha, coriander, to serve
Method
Place garlic, chilli, coriander stalks, ginger, spices and EVOO into a small food processor and whiz to a coarse paste. Stir through 1 tsp salt flakes and a pinch of ground black pepper. Combine marinade and chicken in a bowl, cover and chill for 2 hours or overnight to marinate. When ready to cook, pan fry or BBQ chicken for 4 minutes each side or until cooked through. Fill tortillas with chicken, salsa, avocado and extra coriander. Serve with pickled jalapenos, lime cheeks and sriracha.
Makes 12 tacos
Salsa Ingredients
- 3 Roma tomatoes, seeded and diced
- 1 jalapeño, ribs and seeds removed, finely chopped
- 1 garlic clove, grated
- ½ medium white onion, very finely chopped
- 1 lime
- ¼ bunch coriander, finely chopped
- Sea salt and freshly milled pepper
Method
Place tomatoes, chilli, garlic and onion in a medium bowl. Squeeze over lime juice, toss gently then season to taste.
