Chicken Tacos With Avocado Chili Salsa

Recipe by Christine Capendale

These deliciously easy chicken tacos make the perfect starter or game night snack.

  • FILLING

  • AVOCADO SALSA

Serves 4

TO MAKE THE SALSA:

  • Add the avocado,chili oil, 30 ml water, coriander, lemon juice salt and pepper to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.

TO MAKE THE FILLING:

  • Preheat oven to 200°C  and spray a baking tray with oil. Add the chicken, chili oil, olive oil, cumin, smoked paprika, barbeque spice, salt, black pepper, garlic, coriander, red peppers and onion to a large bowl and toss until fully coated.
  • Arrange the chicken and veggies in your prepared tray. Bake for ±20 minutes or until the chicken is cooked through and the veggies tender.
  • Once done, use 2 large forks to shred the chicken OR use a knife to cut it. Mix together to make the filling.

TO ASSEMBLE:

  • Line another baking tray with baking paper. Lay out the tortillas and spray with olive oil spray on both sides. Bake for ±5 minutes. (They must not be crisp -still being able to fold over your filling.)
  • Layer tortillas with cheese, chicken filling and a little more cheese. Fold over and press down gently.
  • Place tortillas back in the oven and bake for ±5 minutes or until the cheese has melted and your tortillas are crispy.  Serve with the salsa, chopped lettuce and lime wedges
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