Lifestyle
Grilled honey chipotle chicken soft shell tacos
These easy-to-make chicken tortillas are a quick 'hack meal' for a busy weeknight and can be customised with different fillings.
The beauty of chicken tortillas lies in their adaptability. Families across South Africa have created their own versions of chicken tortilla dishes, influenced by culinary traditions.
This recipe, compliments of Astral Chicken, starts with a marinade, rich in the smoky warmth of chipotle chilli and the sweet tang of lime, infusing the chicken with an irresistible depth of flavour. Pair the chicken with avocado and the fresh kick of coriander, snugly wrapped in soft tortillas, and you have a dish the whole family will love.
Ingredients
Marinade
- 3 tbsp olive oil
- 1/2 cup lime juice
- 1 tbsp lime zest
- 1/4 cup honey
- 2 tsp chipotle chilli powder
- 2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 cup fresh coriander, chopped
- 1/8 tsp salt
Chicken and tortillas
- 4 chicken breast fillets
- 6 small tortilla wraps
- 2 avocados, sliced
- 2 cups coriander, to serve
- 1 lime, to serve
Method
- To make the marinade, mix 2 tablespoons of olive oil, lime juice and zest, honey, chipotle chilli and garlic powders, cumin, coriander and salt until well combined. Reserve 1/3 cup of the marinade for basting.
- Marinade the chicken breasts in a closed container in the fridge for 60 minutes.
- Add the remaining tablespoon of oil to a hot grill pan (cast-iron pan). Cook the chicken for 1 to 2 minutes or until golden brown on medium-high heat. Baste with the reserved marinade, then turn and cook the other side for 1 to 2 minutes. Baste again, cover and cook on low for 10 minutes. Discard any remaining marinade.
- Put the cooked chicken onto a plate and cover loosely with tinfoil to keep warm. When the chicken has rested, slice it up.
- Layer the coriander, sliced avocado and sliced chicken breasts onto the tortilla wraps. Top with a squeeze of lime and serve.
