Smoky Chicken Tacos

INGREDIENTS

For the chicken:

• 2 tbsp olive oil
• 2 red onions, quartered
• 750g free-range skinless chicken thigh fillets, sliced
• 3 garlic cloves, grated
• 1 tsp ground cumin
• 1 tbsp chipotle paste

For the slaw:

• 1 red onion
• ¼ red cabbage
• Juice of 2 limes, plus wedges to serve

To serve:

• Drizzle of extra virgin olive oil
• 8 small corn or flour tortillas
• 1 large tub guacamole
• 1 large avocado, sliced
• Handful of coriander leaves
• Sea salt and freshly ground black pepper

METHOD

1. Toss the olive oil, red onion, chicken, garlic, cumin and chipotle powder together in a bowl until completely coated. Add salt and pepper to season.
2. Place a large griddle pan over a high heat until hot, then add the chicken and red onion mix and allow to char on all sides until the chicken is cooked through and the red onion wedges are tender.
3. Keep warm in a low oven while you prepare the toppings.
4. Shred up the red onion and red cabbage finely and toss into a bowl with the lime juice, season with salt & pepper and set aside.
5. Heat the tortillas on a griddle pan or over a flame before spooning the chicken and onion onto warmed tortillas and top with the cabbage & red onion slaw, avocado slices, dollops of guacamole and a scattering of coriander.
6. Squeeze over some lime juice, roll up and devour.