Name: Chipotle chicken tacos with spicy avocado cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram cooked, shredded chicken; 150 gram chipotle chicken marinade (see recipe below); 12 small, soft flour tortillas; Spicy avocado cream; 2 ripe avocados; 1 cup plain yoghurt; zest and juice 1 lime; 1 jalapeño chilli; 1/2 cup fresh coriander; dash hot sauce; Condiments; 1/4 red cabbage, finely shredded; 3 limes, each cut into 8 wedges; handful fresh coriander, roughly chopped; Lucky Taco Pink Pickle, Chilli Salt, and hot sauces; Chipotle chicken marinade; 1/3 cup store-bought tomato sauce; 1 teaspoon ground cumin; 1 clove garlic, crushed; 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tbsp sauce from the can; 2 tablespoon cider vinegar; pinch dried oregano; 1 teaspoon ground chilli

Chipotle chicken tacos with spicy avocado cream

This taco recipe is based on The Lucky Taco Chipotle Chicken Taco Kit. If you buy a hot, ready-cooked chook and shred it, the whole meal can be ready in minutes

Serves 4

Prep

15M

Cook

15M

Total

30M

Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.

This recipe was first published in Taste magazine.

Follow Taste on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

500 gram cooked, shredded chicken

150 gram chipotle chicken marinade (see recipe below)

12 small, soft flour tortillas

Spicy avocado cream

2 ripe avocados

1 cup plain yoghurt

zest and juice 1 lime

1 jalapeño chilli

1/2 cup fresh coriander

dash hot sauce

Condiments

1/4 red cabbage, finely shredded

3 limes, each cut into 8 wedges

handful fresh coriander, roughly chopped

Lucky Taco Pink Pickle, Chilli Salt, and hot sauces

Chipotle chicken marinade

1/3 cup store-bought tomato sauce

1 teaspoon ground cumin

1 clove garlic, crushed

2 chipotle peppers in adobo sauce, finely chopped, plus 1 tbsp sauce from the can

2 tablespoon cider vinegar

pinch dried oregano

1 teaspoon ground chilli

Method

1.Place shredded chicken into a lightly oiled frying pan. Add marinade and heat until warmed through.

2.For the spicy avocado cream, place avocado flesh in a blender along with remaining ingredients. Blitz until smooth and season to taste.

3.Place cabbage, lime wedges and coriander in separate bowls and place on table with pickle, chilli salt and hot sauces.

4.Meanwhile, heat a dry frying pan over high heat. Prepare 2 large sheets tinfoil.

5.When pan is really hot, add 1 tortilla and heat for a few seconds on each side. When it puffs up and edges brown a little, remove, place on a foil sheet and enclose to keep warm. Repeat, making a pile of tortillas on each sheet and enclosing in foil (two piles makes for easier access).

6.Put the pan of warmed chicken on a heatproof mat in the middle of the table with a couple of serving spoons.

7.Spread a spoonful of avocado cream down the middle of a warm tortilla, add some chicken, cabbage, a good forkful of pink pickle, coriander, a sprinkling of chilli salt and a dash of hot sauce. Squeeze on some fresh lime juice and boom! Muy rico!