Chicken & Avocado Tacos

Ingredients

• 750g boneless, skinless chicken thighs, roughly chopped

• 1/4 cup fresh lime juice

• 1/4 cup olive oil

• 3 cloves garlic, peeled and smashed

• 2 tsp ground cumin

• 1/2 tsp chilli powder (optional)

• Salt and freshly ground black pepper, to taste

For serving

• 12 mini tortillas

• 1 large avocado, sliced thinly

• 1 small red onion, finely diced

• 1/2 bunch, fresh coriander, chopped

• 1 Punnet cherry tomatoes, halved

• Lime wedges, for serving (optional)

• Hot sauce (optional)

Method

1. In a small bowl mix together lime juice, olive oil, garlic, cumin, chilli powder, coriander, salt and pepper.

2. Pour marinate over chopped chicken and rub marinade over chicken. Refrigerate and allow to marinate for at least 1 hour, up to 6 hours

3. Preheat a frypan over medium-high heat. Remove chicken from marinade and cook until chicken has cooked through, turning once halfway through. The edges may char slightly, this is fine and adds to the flavour.

4. Transfer to a plate, cover with foil and allow to rest for5 minutes.

5. Sprinkle chicken over tortillas then add an avocado slice, diced chicken, onions, tomato and coriander.

6. Serve warm, sprinkle each taco with lime juice and drizzle with hot sauce (optional).