Chicken Skewer Tacos

with Peanut & Chilli Salsa

8 x La Banderita 8" flour tortillas

8 chicken thighs, cut into 4

2 tbs. olive oil

1 heaped tsp. dried oregano

Salsa

2 tbs. of chipotle in adobo sauce

1 clove of garlic

1 small tomato, cut into 4

1 tsp. apple cider vinegar

1 tsp. honey

1/2 tsp. allspice powder

1/4 cup of crunchy peanut butter

Salad

1/4 a small savoy cabbage, finely shredded

1/2 bunch of coriander, stalks and leaves chopped

1/4 bunch of mint, leaves picked and torn

1 lime, peeled and cut into small pieces

6 spring onions, light and white part finely sliced on a diagonal

Salt and pepper

Make this with

Burrito Grande

Soft Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

To make the salsa, puree all the ingredients in a blender with 2 tablespoons of warm water until smooth.

Step 2

Thread the chicken pieces onto metal skewers (if using bamboo skewers, soak in water for 30 minutes first). Drizzle 1 tablespoon of oil over chicken and season with salt, pepper and oregano. Preheat a BBQ or gridle pan to medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally until cooked through and slightly charred.

Step 3

Combine the cabbage, herbs, lime segments and spring onions in a bowl. Drizzle over remaining oil and season with salt and pepper. Toss.

Step 4

Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Serve chicken skewers, salsa and salad on a platter with the warm tortillas.