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Grilled Shallot and Chicken Tacos

These zingy tacos can be prepared with a griddle pan in the kitchen, or on the BBQ if its sunny. Either way they’ll bring some Mexican sunshine to your dinner table.

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Category
Main Course
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Preparation Time
5 minutes
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Cooking Time
15 minutes
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Method

Toss the chicken breasts and shallots with the olive oil, cumin, paprika and seasoning. Heat a griddle pan on a medium high heat and cook the chicken and shallots until charred and cooked through.

While they are cooking, make the salsa. Add all of the ingredients (reserving some of the chopped echalion to garnish) to a food processor and pulse to a chunky salsa.

To make the guacamole, slice and destone the avocados. Add to a bowl with the rest of the ingredients and roughly mash with a fork.

Warm the tortillas through in a dry frying pan. Thickly slice the chicken.

To assemble the tacos, spread each tortilla with a tablespoon of guacamole. Add a few chicken slices and an echalion half. Top with a generous spoon of the green salsa, and some finely chopped echalion.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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