700g Moy Park chicken mini fillets
2 tsp smoked paprika
2 tbsp vegetable oil
2 medium avocados
3 large tomatoes
1 red onion
1 small green pepper
1 green chilli
1/2 bunch of coriander
12 taco tortillas
chilli flakes to sprinkle
Places your chicken breasts on a plastic chopping board and carefully use a knife to open them out. Cover them with cling film and use the bottom of a heavy fry pan to flatten them out to about 2cm thick. Put them in a disk with the oil, the juice of one lime and the paprika. Mix to coat and sit to marinate for 10 minutes. Preheat the BBQ.
De-seed your tomatoes and cucumber and dice into small cubes. Dice your onion finely, slice enough green chilli to your liking and add everything to a bowl. Pick a handful of coriander leaves add them to the salsa and squeeze over the juice of two limes.
Place the chicken on the grill of the BBQ and cook for 8 - 10 minutes turning every 2 minutes to ensure it’s not burning.
Slice your avocado into nice, thick slices. Throw your tortillas on the BBQ to warm through and develop some char marks.
Build your tacos with the chicken, avocado and salsa. Sprinkle over some more coriander leaves and a few chilli flakes. Enjoy!
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