Ingredients
Method
- First make the Pico de Gallo as it needs at least an hour to do it's thing.
Pico de Gallo
- Slice tomatoes in half and using a spoon remove the seeds, pulp and juice and use them for something else; tomato water, pasta sauce, tomato dip, the list is endless, but whatever you do, don't put it in your compost, tomato seeds are the arch enemy of a composter (think Lex Luther, the Joker and Thanos combined with Mariah Carey, Celine Dion and Whitney Houston, PURE EVIL!).
- Chop the non-evil part of the tomato into small chunks of about a cm square, but don't get too precise
- Dice the onion and jalapeno (or substitute) finely and chop the coriander (cilantro) leaves also finely.
- Combine the tomato, onion, jalapeno and coriander in a bowl, add the lime juice, salt and pepper and mix well, add the splash of olive oil and stir some more.
- Cover and store in fridge for at least an hour before serving.
Chicken Thighs
- Mix the seasoning ingredients together add to chicken thighs in a bowl and mix thoroughly, leave to rest for 30mins - 1hr. If you leave in fridge, remove 20 mins prior to cooking.
- Grill or pan fry the chicken thighs on a medium high heat until cooked through (usually 4-5mins each side depending on size).
- Once cooked leave the chicken to rest for 5 minutes and then slice into strips
Put it all together
- Heat the crispy tacos as per packet instructions
- Halve the avocado and remove the flesh, mash it with mayonnaise and pepper and salt
- Assemble the tacos in whatever order you prefer, I go avocado, chicken, pico de gallo. Enjoy!
