Serves:
4
Total Time: +/-
60
mins
olive oil, for cooking
30ml (2 tbls) harissa paste
4 free range chicken fillets, lightly pounded
80ml (1/3 cup) water
125ml (½ cup) natural yoghurt
Salsa
300g ZZ2 Romanita tomatoes, diced
2 nectarines, finely diced
a handful of mint and coriander, roughly chopped
2 scallions, diced
1 red chilli, seeds removed and thinly sliced
15ml (1 tbsl) lemon juice
20ml extra virgin olive oil
salt and black pepper
Avocado cream
1 avocado
125ml (½ cup) plain full cream yoghurt
15ml (1 tbsl) lemon juice
salt and black pepper
To serve
8 medium or 4 large flour tortillas, warmed
2 baby gem lettuces, shredded
grated cheddar, to serve
Rub the harissa paste over the chicken and set aside for 30 minutes to marinate.
For the salsa, combine all the ingredients in a bowl and toss gently to coat. Chill until serving.
To make the avocado cream, place the avo, yoghurt and lemon juice in a processor. Blitz until smooth. Season lightly, then chill.
Heat 1 tablespoon olive oil in a griddle pan. Season the chicken on both sides with salt and pepper. Cook on one side, without turning, about 4 minutes, then turn and cook for another 3-4 minutes. Add the water and simmer until the sauce thickens. Stir in the yoghurt and heat through. Slice the chicken into strips.
To serve, spread the avo cream onto the warm tortillas, top with lettuce, cheese, chicken strips and heaps of fresh salsa.
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