Juicy chilli-spiced chicken tucked into warm tortillas with fresh avocado, tomato and lime, finished with Full Fruit Chilli Press EVOO for an extra kick.
PREP
15 mins
COOK
15 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
500 g boneless chicken thighs, sliced
2 tbsp Full Fruit Chilli Press EVOO
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp sea salt
8 small tortillas
1 avocado, sliced
1 cup cherry tomatoes, chopped
¼ red onion, finely sliced
Fresh coriander leaves
1 lime, cut into wedges
Full Fruit Chilli Press EVOO, extra for drizzling
Method
1. Place the chicken in a bowl with the Full Fruit Chilli Press EVOO, smoked paprika, cumin, oregano and sea salt. Toss until evenly coated.
2. Heat a frying pan over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through.
3. Warm the tortillas in a dry frying pan or according to packet instructions.
4. Divide the chicken between the warm tortillas.
5. Top with avocado, cherry tomatoes, red onion and fresh coriander.
6. Finish with a squeeze of fresh lime and an extra drizzle of Full Fruit Chilli Press EVOO before serving.
THE OIL WE USED
Full Fruit Chilli Press EVOO
Bold, vibrant and naturally spicy, our Full Fruit Chilli Press EVOO is made by pressing fresh cayenne chillies together with olives for a beautifully balanced chilli warmth.
