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Ballymaloe Jalapeno Pepper Relish Chicken Tacos
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Servings
4 people
Ingredients
  • 2 Chicken Breasts
  • 8-12 soft flour tortillas we used Blanco Nino
  • 4 tbsp Ballymaloe Jalapeno Pepper Relish
  • 1 avocado sliced
  • 2 tbsp freshly chopped coriander
  • 1 Lime cut into wedges
  • 1 tsp pickled jalapenos finely chopped
  • 2 tbsp pink pickled onions
Servings
4 people
Ingredients
  • 2 Chicken Breasts
  • 8-12 soft flour tortillas we used Blanco Nino
  • 4 tbsp Ballymaloe Jalapeno Pepper Relish
  • 1 avocado sliced
  • 2 tbsp freshly chopped coriander
  • 1 Lime cut into wedges
  • 1 tsp pickled jalapenos finely chopped
  • 2 tbsp pink pickled onions
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Instructions
  1. Place a heavy griddle pan over a medium heat. Brush with olive oil.
  2. Lay the chicken breast on a chopping board and flatten with your palm. Slice horizontally to butterfly open the piece of chicken. Season the chicken with salt and fry on the griddle till cooked through, turning halfway through. Set aside to rest before slicing.
  3. Meanwhile, warm the flour tortillas by placing on a dry, hot pan. Once warmed through fill each tortilla with the chicken strips, slices of avocado and fresh coriander. Dollop the Ballymaloe Jalapeno Pepper Relish over each one and scatter with the finely chopped jalapenos and pickled onions. Serve right away.
  4. Tip: To make the pink pickled onions place some finely sliced red onion into a small jar with a few tablespoons of the pink vinegar from a jar of Ballymaloe Beetroot. Leave to pickle for at least 30 minutes before using on salads, sandwiches or tacos.
Categories: Dinner

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