Smokey Chicken Tacos

Tue, 12 October 2021

Donal Skehan's Recipe

Smokey Chicken Taco Night - 15 Minutes

(Serves 6)

Ingredients

2 tbsp olive oil

2 red onions,

quartered 750g (1lb 10oz)

free-range skinless chicken thigh fillets,

sliced 3 garlic cloves,

grated 1 tsp ground cumin

1 tbsp chipotle powder

To Serve

¼ red cabbage,

very finely shredded

Juice of 2 limes, plus wedges

To Serve

Pinch of sugar

Drizzle of extra virgin olive oil

6 large flour or corn tortillas, warmed

1 red onion,

thinly sliced

1 large avocado,

sliced Guacamole

Handful of coriander (cilantro) leaves

Sea salt and freshly ground black pepper

Method

1. Toss the olive oil, red onion, chicken, garlic, cumin and chipotle powder together in a bowl until completely coated. Place a large griddle pan over a high heat until hot, then add the chicken and red onion and allow to char on all sides until the chicken is cooked through and the red onion wedges are tender. Keep warm in a low oven while you prepare the toppings.

2. Toss the shredded red cabbage with the lime juice, a good pinch of sugar and some seasoning. Add a drizzle of extra virgin olive oil and set aside to pickle.

3. Spoon the chicken and onion wedges onto warmed tortillas and top with pickled cabbage, sliced red onion, avocado slices, dollops of guacamole and a scattering of coriander. Squeeze over lime wedges, roll up and devour.