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Lunch

Grilled chicken tacos

Chicken tacos with bean salsa and avocado.jpg
  • Serves: 4
  • Preparation: 30 minutes
  • Cooks In: 15 minutes

  •       

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

Directions

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.

Notes

Grilled chicken tacos
IngredientsDirections

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