Chipotle chicken tacos with pico de gallo

These tacos are made with tender, smoky chicken marinated with spices and chipotle hot sauce. The chicken is grilled to perfection and topped with a cherry tomato pico de gallo. With a dollop of zesty guacamole, these tacos make for a delicious and easy weeknight meal.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 chicken breast fillets
• salt and black pepper
• 2 tbsp olive oil, plus extra for drizzling
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp oregano
• 1 tbsp soy sauce
• 2 tsp chipotle hot sauce, plus extra to serve
• a pinch of sugar (optional)
• a pinch of bicarbonate of soda
• a pinch of cornflour
• 8-12 small flour tortillas

Cherry tomato pico de gallo

• 10 cherry tomatoes, finely diced
• ½ cup finely shredded coriander
• ½ red onion, very finely diced
• 1 lime, juiced
• salt

Guacamole

• 2 avocados
• 1 lime, juiced
• salt

Marinating time: 1 hour

Instructions

1. Cut the chicken breasts in half horizontally to produce 2 thin, flat pieces. Cover with a piece of baking paper and pound with a rolling pin to flatten slightly. Place into a medium bowl, season with salt and pepper and combine with the olive oil, paprika, cumin, oregano, soy sauce, hot sauce, sugar (if using), bicarbonate of soda and cornflour. Marinate for as long as you like. I prefer at least an hour, but 15 minutes would be the minimum.
2. For the guacamole, mash the avocados in a medium bowl with the lime juice and salt and set aside.
3. For the cherry tomato pico de gallo, combine all the ingredients in a medium bowl and mix to combine.
4. Heat a grill pan over medium-high heat. Grill the chicken for about 2 minutes per side until barely cooked. Remove to a warm plate, drizzle with a little olive oil and rest.
5. Warm the tortillas (either by wrapping in foil and heating in the oven, or quickly grilling on a grill pan) then top with a dollop of the guacamole. Slice the chicken lengthways into a thick, long strips and place on the guacamole. Drizzle over a little more hot sauce and spoon over the pico de gallo to serve.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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