Fun dish to make with the whole family. Chicken thighs can also be used for this recipe. Top with your favourite taco accompaniments and enjoy.

Ingredients

4 free-range chicken breasts

80mL Pukara Estate Lime Extra Virgin Olive Oil

1/2 tsp Tabasco sauce

1/2 tsp chilli powder

1 tsp Pukara Estate Chilli Smoked Salt Flakes

1 tsp cumin

1/4 cup roughly chopped coriander leaves

6 flour tortillas

2 tomatoes, deseeded and finely diced

1/2 cup shredded lettuce

1 tbsp chopped pickled jalapenos

Guacamole for serving

Method

Slice the chicken breast into bite-sized pieces. Place in a bowl with Lime EVOO, Tabasco, chilli powder, chilli salt, coriander, and cumin; combine well so all the chicken is evenly coated. Refrigerate for 4 hours.

Heat a large heavy-based fry pan and cook chicken in batches until golden. Set aside in a warm bowl.

Warm tortillas up on a hot pan on both sides. Top each with chicken, guacamole, diced tomatoes, jalapenos, and shredded lettuce. You can serve this dish with toppings of your choosing.