Lime Chicken Tacos
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
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