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Chicken tacos with roasted sweet potato & guacamole
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3 medium sweet potatoes (about 400g), scrubbed clean and cut into thin wedges
2 tbsp olive oil
½ tsp sweet smoked paprika
½ tsp mild chilli powder
4 Waitrose British Chicken Breast Fillets (fed on an omega 3 enriched diet)
1 lime, zest and juice
2 garlic cloves, crushed
8-10 dashes Tabasco
1 large avocado, stone removed
Handful coriander, leaves roughly chopped
8 corn tortillas
Natural yogurt and sliced red chilli, to serve
1. Preheat the oven to 200˚C, gas mark 6. Toss the potato wedges in a tray with 1 tbsp oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread out the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.
2. Put the flattened chicken in a medium resealable food bag with the remaining 1 tbsp oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.
3. Heat a large griddle or frying pan over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.
Flattening chicken breasts like this is a great way to ensure that they cook evenly when frying.
This recipe appeared within the February 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per serving 2658kJ
This recipe was first published in February 2018.