Soft Shell Chicken Tacos with Chipotle Salad and Avocado Salsa

Ready in 20 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 13, 2016.

Use microwave to heat tortillas, if preferred. Heat, without foil, for 1–2 minutes, until warm.

Ingredients

oven to 200°C (to warm tortillas). Preheat BBQ hot plate or grill to high (if using).
Pat chicken dry with paper towels and toss in a medium bowl with chicken spice mix, olive oil and salt until coated. Set aside to marinate.
In a large bowl, combine first measure of sour cream and chipotle sauce together (if using). Thinly shred lettuce and peel and grate carrots. Add both to bowl with chipotle sour cream and toss to coat. Season to taste with salt and pepper and set aside.
Dice tomato 1cm. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 1cm. Combine in a small bowl with olive oil and vinegar. Season to taste with salt and pepper and set aside.
Wrap stack of tortillas in foil and warm in oven for about 10 minutes. While tortillas are warming, cook chicken.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, for 2–3 minutes each side, until browned and just cooked through. Set aside, covered with foil, to rest for 2–3 minutes.
Place all ingredients in the middle of the table for everyone to help themselves. Fill tortillas with chicken, grated cheese, chipotle salad, avocado salsa and a dollop of sour cream. Roll up and enjoy!