Taco Taco
So good I have to say it twice.
With a little help from our friend Chris Daffy who makes an amazing chilli sauce called Green Chilli Elixer, these tacos are so easy and so delicious.
We love corn tortillas in this house, but I know they are not everyone’s cup of tea. So choose whatever tortillas you like, heat them up (we do it in the microwave for 25 seconds) so they get nice and soft, and follow this recipe:
Roast Chicken, Avocado, Tomato and Cilantro Tacos (serves 2)
Half a Rotisserie Chicken
1 avocado
Handful of ripe tasty baby tomatoes
Handful of Cilantro/Coriander
1/3 cup Greek or Bulgarian yogurt
A teaspoon (or more) of any hot spicy paste or sauce
Sea Salt and freshly ground black pepper
4 small tortillas
Shred the rotisserie chicken.
Mix the yogurt and hot sauce together.
Slice avocado and tomatoes.
Heat up the tortillas and place 2 of each on separate plates.
Spread the yogurt and hot sauce mixture down the middle of each tortilla.
Place a bit of chicken on the yogurt, followed by the avocado, tomato and cilantro.
Sea salt and pepper and a little squeeze of lime would work wonders here too.
Roll ‘em up and there you have it.
(You could use any meat – steak, fish, pork, shrimp, or vegetables for that matter – in place of the chicken. It all works and it’s all good. Yum.)
