31 Aug Chicken Tacos
Of course these Tacos could also be made with tender strips of beef or pork, peeled tiger prawns or even turkey would work well. They are always a great hit with children; particularly teenagers and make fantastic party food.
2 skinless chicken breast fillets
1 tbsp olive oil
juice of 1 lime
3 tbsp Mexican Sauce
1 ripe hass avocado
¼ small white cabbage, tough core and outer leaves removed
4 tbsp mayonnaise
12 small soft corn tortillas
4 tbsp Mexican tomato salsa (shop bought or homemade)
handful fresh coriander leaves
sea salt and freshly ground black pepper
Cut the chicken into thin strips and place in a non-metallic bowl with the olive oil and half the lime juice. Stir in the Mexican Sauce. Cover with cling film and set aside for 2 hours to allow the flavours to develop or overnight is best.
When almost ready to serve, cut the avocado in half and remove the stone, then peel off the skin and dice the flesh. Shred the cabbage with a mandolin. Add rest of the lime juice to the mayonnaise and season to taste.
Heat a heavy-based non-stick saute pan. Add an even layer of the marinated chicken strips and leave to cook undisturbed for 2–3 minutes until nicely coloured and almost cooked through. Using a tongs, turn the chicken strips over to finish cooking for about 30 seconds or so. Remove from the heat and leave to rest for a minute or two.
Meanwhile, wrap the soft corn tortillas in a wet tea towel and place in the microwave on full power for 1–2 minutes to warm through. The length of time will depend on the wattage of your microwave.
To build the tacos, arrange the warmed corn tortillas on a clean work surface and working quickly add a layer of the shredded cabbage down the middle of each one. Scatter over the cooked chicken strips and top with the avocado. Add small dollops of the lime mayonnaise and salsa, finishing off with a scattering of the coriander leaves. Roll up and serve on warmed plates.