Chipotle chicken tacos with spicy avocado cream

Name: Chipotle chicken tacos with spicy avocado cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 500 gram cooked, shredded chicken; 150 gram chipotle chicken marinade (see recipe below); 12 small, soft flour tortillas; 2 ripe avocados; 1 cup plain yoghurt; zest and juice 1 lime; 1 jalapeño chilli; 1/2 cup fresh coriander; dash hot sauce; 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; 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

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

Mar 29, 2017 11:35pm

By Luca Villari

15 mins preparation
15 mins cooking
Serves 4

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!