Ingredients:

Chicken Marinade:
800g chicken tenderloins
1tbsp oregano leaves
1/2 tsp garlic powder
1/2tsp ground cumin
1/2tsp ground coriander
1tsp smoked paprika
1tsp sweet/Hungarian paprika
1/4tsp cayenne pepper
1tsp salt
1/2tsp cracked pepper
4tbsp olive oil

Mexican Salsa:
400g tin corn, drained and rinsed OR fresh corn grilled and cut off the cob
1 large tomato – finely diced
1 large cucumber – finely diced
1/2 red capsicum – finely diced
1 red onion – finely diced
1/2 avocado – cut into small cubes
1/4 cup finely chopped fresh coriander
Juice of 1 lime
4 tbsp of olive oil
S&P

Spicy Avo Sauce:
1/2 avocado
2 cloves of garlic
1/4 cup roughly chopped fresh coriander
2tbsp pickled jalapeños OR 1 long red chilli
Juice of 1 lime
4tbsp olive oil
S&P

X1 packet of 10 taco wraps

Method:

• Marinade chicken and set aside like a third wheel on a date while you prep your salsa and dressing.
• Prepare your salsa and set aside. To make the spicy avo sauce, simple blitz all ingredients in a blender.
• Place a non stick pan on medium high heat and grill the chicken for a few minutes each side, do not overcook unless you like your chicken tasting like a dry sales assistant in a department store you can’t afford anything from.
• Warm the taco wraps and assemble these pockets of heaven. Place chicken on taco wrap with some salsa and that epic mind blowing avo sauce, squeeze some extra lime to the taco’s if you like them extra zesty like a sour MIL…

Enjoy and of course if your kids are fussy AF omit the chilli and serve some on the side, because we all know kids like to ruin our palates.

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