Grilled Chicken Tortillas with Spicy Guacamole

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Grilled Chicken Tortillas with Spicy Guacamole

FOR THE GRILLED CHICKEN TORTILLAS

INGREDIENTS

• 2 pounds chicken thighs, boneless skinless, cut into 1 inch cubes
• 1/4 cup tamari
• 1 tablespoon honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup cilantro, minced
• 1 lime, zested and juiced
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• Corn tortillas, for serving

TO MAKE THE GRILLED CHICKEN TORTILLAS

METHOD

1. Add all ingredients to a resealable bag, seal and shake well to combine. Refrigerate chicken in the marinade for at least 2 hours.
2. If using wooden skewers soak in water for 60 minutes. Place chicken pieces on skewers (3-4 pieces/skewers).
3. Preheat grill to medium-high heat. Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through. Remove to platter and serve with grilled tortillas, guacamole (recipe below) and all your fixings.
4. Suggested fixings: sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro and tortilla chips… grilled corn optional but suggested!

FOR THE SPICY GUACAMOLE

INGREDIENTS

• 2 avocados 
• 1 lime, juiced 
• 2 tablespoons chopped white onion 
• 1/2 teaspoon salt 
• 2 tablespoons olive oil 
• 1 jalapeno, (roasted, grilled or charred - skin removed), diced 
• 2 cloves garlic, Roasted 
• 2 tablespoons cilantro, leaves only, chopped

TO MAKE THE SPICY GUACAMOLE

METHOD

1. Place all ingredients into a mortar and pestle (or bowl and fork) and mix to desired consistency.
2. Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.

This article and recipe adapted from this site

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