INGREDIENTS
Serves 3
FOR THE GUACAMOLE
- 1 ripe avocado, smashed
- ¼ red onion finely diced
- ½ lemon or lime (juice)
- 2 tbsp chopped coriander (optional)
- Salt and pepper to taste
FOR THE SPICY SALSA
- ½ cup diced tomatoes
- ¼ cup red onion finely diced
- 1 large chilli (optional)
- 2 tbsp chopped coriander
- ½ lemon or lime (juice)
FOR THE COLESLAW
- 1 carrot grated
- 1 cup purple cabbage finely chopped
- 1 cup baby spinach finely chopped
- 1 tbsp mayonnaise (I use the Byron bay naked foods vegan mayonnaise)
FOR THE CHICKEN
- 500g organic chicken tenderloins, cut in chunks
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
THE REST
- 6 tortillas (I used La Banderita tortillas)
- Hot sauce and coriander to dress (optional but highly recommended)
METHOD
- Prepare the guacamole in a bowl, mush up the avocado and add in the onion, coriander, lime juice, salt and pepper. Place in the fridge or set aside for now.
- Prepare the salsa, simply add all the chopped ingredients to a bowl. Set aside.
- Prepare the coleslaw, again simply add all the chopped ingredients to a bowl, add the mayonnaise, combine and set aside.
- Heat a frypan over medium to high heat with a splash of olive oil and cook tacos on both sides until slightly brown. Wrap these in some foil to keep warm whilst you do the chicken.
- Combine the spices for the chicken in a bowl then add some more oil to the same frypan, add the chopped chicken and then sprinkle over the spice mixture. Cook for about 4 minutes, flipping on both sides until the chicken is cooked through.
- Assemble the tacos and top with some hot sauce and coriander.
Rate this Recipe