Chicken Tacos with Ballymaloe Original Relish or Pepper Relish

  • Cooking Time: 25 minutes
  • Serves: 4
  • Allergens: Wheat

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Description

Did you know that, in the United States, National Taco Day is celebrated annually on October 4th? Our chicken tacos with home-made pink pickled onions taste good EVERY day of the year so why wait to enjoy them?

 

 

Ingredients

  • 8-12 soft flour tortillas
  • 2 chicken breasts
  • 4 tbsp Ballymaloe Pepper Relish or Original Relish
  • 1 avocado (sliced)
  • 2 tbsp coriander (freshly chopped)
  • 1 lime (cut into wedges)
  • 1 tsp pickled jalapeƱos (finely chopped)
  • 2 tbsp home-made pink pickled onions (using pink vinegar from a jar of Ballymaloe Diced or Sliced Irish Beetroot)
  • Sea salt & freshly-cracked black pepper

Dietary Suitability

Method

  1. To make the pink pickled onions in this recipe, place some finely-sliced red onion into a small jar with a few tablespoons of the pink vinegar from a jar of Ballymaloe Diced or Sliced Irish Beetroot. Leave to pickle for at least 30 minutes before adding to the tacos.
  2. Place a heavy griddle pan over a medium heat.
  3. Lay the chicken breast on a chopping board and flatten with your palm. Slice horizontally to butterfly the breast.
  4. Toss the chicken in a little olive oil, then season the chicken with sea salt and freshly-cracked black pepper. Fry the chicken in the griddle pan until completely cooked, turning halfway through. Set aside to rest before slicing.
  5. Warm the tortillas by placing them on a dry, hot frying pan.
  6. Once warmed through, fill each tortilla with strips of chicken, slices of avocado and fresh coriander.
  7. Spoon a dollop of Ballymaloe Pepper Relish or Original Relish over each taco and scatter some finely-chopped jalapeƱos and your home-made pink pickled onions over the top.

  • Cooking Time: 25 minutes
  • Serves: 4
  • Skill: Medium
  • Allergens: Wheat

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