Pulled chicken tacos with avocado salsa

Pulled chicken tacos with avocado salsa: spiced chicken, creamy avocado, tomato, lime and coriander in warm tortillas – quick and fresh.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 480 kcal per serving
• Protein: 36 g
• Fat: 20 g
• Carbs: 38 g

Ingredients

• 400 g chicken breast
• 6 tortillas (seed-oil-free)
• 1 avocado
• 1 tomato
• ½ onion
• 1 unwaxed lime
• 2 tbsp olive oil
• ½ bunch of coriander
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chilli flakes
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife

1. Season the chicken breast all over with cumin, paprika, chilli flakes, salt and pepper.
2. Heat the olive oil in a frying pan and cook the chicken over a medium heat until golden brown and cooked through. Leave to rest briefly.
3. Shred the cooked chicken into fine strands with two forks.
4. For the salsa, finely chop the avocado, tomato and onion and mix with the lime juice, salt and coriander.
5. Warm the tortillas briefly in a dry frying pan until soft and pliable.
6. To serve, put the pulled chicken on the warm tortillas, spoon the avocado salsa on top and serve with lime wedges.

Good to know

These tacos are easy and a real everyday winner. Juicy, fresh and with just enough heat to wake up your taste buds. They look special on the table without being complicated.

Swaps

Chicken breast → skinless chicken thighs (often juicier, also contain iron and zinc) | tortillas → corn tortillas (usually gluten-free, also provide fibre; seed-oil-free) | avocado → diced mango (a fruity salsa instead of a creamy one) | olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

May contain gluten if you use wheat tortillas. Keep the chilli mild for children; in pregnancy, the recipe is fine as long as the chicken is cooked right through.

Dairy-free recipes