Ingredients:

  • 680 g (1.5 lbs) Boneless, Skinless Chicken Thighs, cut into strips
  • 2 Tbsp Olive Oil or neutral cooking oil
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • ½ tsp Chilli Powder
  • ¼ tsp Dried Oregano
  • ½ tsp Fine Sea Salt (plus more for seasoning)
  • ¼ tsp Freshly Ground Black Pepper
  • 2 cloves Garlic, minced finely
  • 1 Lime, juiced (approx. 2 Tbsp)
  • 2 large, very ripe Avocados (Hass recommended)
  • 1 Tbsp Fresh Lime Juice (for the smash)
  • ¼ cup Red Onion, very finely diced
  • ¼ cup Fresh Coriander (Cilantro), chopped
  • 10 Soft Corn or Flour Tortillas (15 cm / 6 inches diameter)
  • ½ cup Shredded Red Cabbage (for crunch)
  • Extra Coriander (Cilantro) sprigs, for garnishing

Instructions:

  1. Slice the chicken thighs into thin strips or small bite-sized pieces. Pat them dry thoroughly with kitchen paper. In the mixing bowl, combine the dried spices (paprika, cumin, chilli powder, oregano, salt, pepper) with the minced garlic. Toss the chicken strips in the spice mixture until evenly coated. Drizzle with 1 Tbsp of the lime juice and mix again.
  2. Halve the avocados, remove the stones, and scoop the flesh into a medium bowl. Add the remaining lime juice (1 Tbsp), diced red onion, and chopped coriander. Using a fork, lightly mash the avocado until it reaches your desired consistency—aiming for chunky rather than completely smooth. Season generously with salt and pepper. Set aside.
  3. Heat the heavy-bottomed skillet over medium-high heat with the olive oil until shimmering. Add the seasoned chicken in a single layer (cook in two batches if necessary). Cook for 3–4 minutes per side, stirring occasionally, until the chicken is golden brown, nicely caramelised, and cooked through. Remove the chicken from the pan, place on a clean plate, tent loosely with foil, and allow it to rest for 5 minutes.
  4. While the chicken rests, warm the tortillas. Heat them individually for 20-30 seconds per side in a dry frying pan or directly over a gas flame until slightly softened and lightly charred. Stack the warm tortillas and wrap them in a clean tea towel to keep them hot and pliable.
  5. Arrange all components buffet-style. To assemble: Place a warm tortilla flat, add a generous spoonful of the resting chicken filling down the middle. Top the chicken with a dollop of the creamy avocado smash. Finish with a sprinkle of shredded red cabbage for texture and a final scattering of fresh coriander. Serve immediately.