Tex-Mex Chicken Tacos

Made with
Small Chunk Pickle
Serves
4
Ready in
PT30M

Ingredients

  • 3 large chicken breasts, butterflied or sliced in half lengthways
  • 1 tbsp small chunk Branston pickle
  • 1 tbsp runny honey
  • 1 tbsp Soy sauce
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • Grated rind of 1 lime
  • 1 large ripe tomato, chopped
  • 3 spring onions, chopped
  • 5 tbsp kidney beans, rinsed
  • 1 small ripe avocado, peeled and chopped
  • Zest and juice 1/2 lime
  • 1 tbsp extra virgin olive oil
  • Small handful of fresh coriander, chopped
  • 75g (3oz) Pilgrims Choice extra mature cheddar, grated
  • 4 corn taco shells

Method

  • In a medium sized bowl mix together all the marinade ingredients then add the chicken. Cover and put in the fridge for at least half an hour.
  • Meanwhile mix together the tomato, spring onion, kidney beans and avocado. Add the lime juice and the olive oil. Stir in 1 tbsp chopped coriander.
  • Preheat a griddle pan or frying pan until hot, then add the marinated chicken breasts on one side for 2-3 minutes, then turn over and cook for a further 2-3 minutes, or until the chicken is cooked thoroughly. Transfer the chicken to a chopping board and chop into strips.
  • Warm the taco shells and serve with the salsa and the chicken and top with grated cheese and lime zest.