Ingredients
For the salsa:
200 g black beans, tin, rinsed and well drained
200 g red beans, tin, rinsed and well drained
2 tomatoes, peeled, deseeded and finely diced
1 - 2 chilli peppers, finely chopped
1 onion, diced
2 tbsp freshly chopped coriander
4 - 5 tbsp olive oil
Sugar
1 - 2 tsp lime juice
For the tacos:
4 chicken breast fillets, approx. 120 g each
2 tsp tandoori spice mix
8 - 12 small tortillas
2 spring onions, sliced on the diagonal
1 avocado, cut into narrow wedges
1 handful coriander, leaves picked
100 g sour cream
Method
1
In a bowl, crush the beans lightly with a fork. Add the tomatoes, chillies, onion, chopped coriander and 2-3 tbsp oil. Mix well and season to taste with a pinch of sugar, lime juice, salt and ground black pepper.
2
Season the chicken with salt and tandoori spices and grill all over, on an oiled grill or barbecue, for around 10 minutes.
3
Heat the tortillas briefly on the grill. Cut the chicken into strips and arrange on the tortillas with a little of the salsa. Top with the spring onions, avocado and coriander, and garnish with a dollop of sour cream. Fold up and serve with the remaining salsa on the side.
Ingredients
For the salsa:
200 g black beans, tin, rinsed and well drained
200 g red beans, tin, rinsed and well drained
2 tomatoes, peeled, deseeded and finely diced
1 - 2 chilli peppers, finely chopped
1 onion, diced
2 tbsp freshly chopped coriander
4 - 5 tbsp olive oil
Sugar
1 - 2 tsp lime juice
For the tacos:
4 chicken breast fillets, approx. 120 g each
2 tsp tandoori spice mix
8 - 12 small tortillas
2 spring onions, sliced on the diagonal
1 avocado, cut into narrow wedges
1 handful coriander, leaves picked
100 g sour cream