- In a large bowl, mix all of the marinade ingredients. Add the chicken, onions and peppers to the bowl. Mix well to coat everything evenly in the marinade. Set aside to marinate for 20 minutes at room temperature, or up to 24 hours in the fridge.
- Heat a griddle pan until very hot (either on the hob or on the BBQ) then add the marinated chicken and vegetables (if there is any marinade left in the bowl, drizzle this into the pan too). Depending on the size of the griddle pan, you may need to work in batches.
- Cook for 5 minutes, turning a couple of times with tongs, until well charred and cooked through (cut into a piece of chicken to check for doneness).
- Meanwhile, warm the tortillas, either over a flame or in a low oven wrapped in a tea towel. Serve the chicken with the tortillas, salsa, sour cream, avocados, avocado, coriander, and lime wedges. Add a few slices of Goat Rodeo Goods – Bad Boy Bread and Butter Cucumber Pickles to enhance the overall flavour experience by introducing a tangy, acidic element that complement the other ingredients. They also offer a crunchy texture that adds another dimension to the dish
Serving: 4
Prep Time: 30 minutes (includes 20 minutes marinating)
Cook Time: 10 minutes
Ingredients
2 chicken breasts, thinly sliced
2 red onions, cut into 1cm thick slices
2 red peppers, deseeded and cut into 1cm thick slices
For the marinade:
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp ground coriander
2 garlic cloves, finely grated
6 tbsp olive oil
Zest and juice of 1 lime
2 tsp Maldon Chilli Sea Salt
To serve:
8 tortillas
200g fresh tomato salsa (to make your own, mix finely chopped tomatoes with grated garlic, chopped coriander and Maldon Original Sea Salt)
200g sour cream
2 avocados, sliced
Small bunch of coriander, roughly chopped
2 limes, cut into wedges
A few slices of Goat Rodeo Goods Bad - Boy Bread and Butter Cucumber Pickles
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