My Chicken and Avocado Salsa Taco recipe is such a quick and delicious dinner. I make a big batch of my chicken seasoning for these tacos and keep it in the pantry for busy work weeks. Dinner is ready in 20 minutes and absolutely delicious! Cooked on my Ziegler and brown Triple Grill BBQ Hotplate and grill grate.
Here’s the recipe
2 tsp ground sweet paprika
1 tsp ground cumin
1 tsp ground coriander (cilantro)
1 tsp garlic powder
1 tsp celery salt
1 tsp dried oregano
1/2 tsp turmeric
1/4 tsp pepper
1 tsp Murray River Pink Salt
1 avocado, chopped
1 punnet, 200g cherry tomatoes
1/2 Spanish onion, finely chopped
1 tbs fresh chopped coriander (cilantro)
1 lime, juiced 2 tbs sour cream
1 tbs Mamamelisse chilli hot sauce
600g chicken tenderloin pieces
2 tbs light olive oil 1
2 small lettuce leaves
12 small corn tortillas
Serrano chillies, chopped
To make the chicken seasoning
In a small bowl, combine sweet paprika, cumin, coriander, garlic powder, celery salt, dried oregano, turmeric, salt and pepper.
To make the tomato and avocado salsa
In a small bowl, add the avocado, tomatoes, onions and fresh coriander. Refrigerate until needed.
To make the creamy spicy sauce
Combine the sour cream and chilli hot sauce. Mix well and refrigerate until needed.
Coat the chicken tenderloin pieces with olive oil and chicken seasoning. Prepare and preheat BBQ hotplate, set to medium heat. Sear the chicken pieces for 4 minutes a side or until cooked through on a hotplate. Heat the tortillas on a grill grate for 30 seconds a side or until you see grill marks. Place the tortillas on a plate and keep warm. Remove the chicken from the hotplate and chop into small pieces.
To assemble the taco, add lettuce, salsa, grilled chicken, creamy sauce and top with Serrano chillies.