Chicken & Pickle Tacos

Made with
Small Chunk Pickle
Serves
8 tacos

Ingredients

For the chicken

  • 400g skinless, boneless chicken thigh fillets
  • 1 tbsp jerk seasoning
  • 1 tbsp sunflower oil
  • 6 spring onions, thinly sliced
  • 6 tbsp Branston Small Chunk Pickle

Additional

  • 8 small corn tortilla wraps
  • 2 baby gem lettuce, shredded
  • 1 large avocado, diced and tossed with a squeeze of lime juice
  • 3 tomatoes, diced
  • 150g feta cheese, crumbled
  • Lime wedges, to serve

Method

  • Rub the chicken with the spice mix and set aside for 10 minutes.
  • Heat oil over a high heat in a medium frying pan and add the chicken. Cook for 2-3 minutes per side until browned.
  • Reduce the heat to low. Add 1tbsp of water, cover tightly with a lid and cook for 25 minutes until very tender, turning once.
  • Remove the lid and pull the chicken into shreds with two forks and then return it to the pan with the spring onions and Branston Small Chunk Pickle Heat for 2-3 minutes until the onions have wilted.
  • Warm the tortilla wraps in a pan, or according to pack instructions.
  • To serve, spoon some lettuce onto each tortilla, top with the chicken, then sprinkle with tomato, avocado and finally some feta cheese. Squeeze over a little lime, fold and enjoy.