Name: Chicken tacos
Total time: 20 min
Yield: Serves 6
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 2 tsp ground cumin; 500ml passata; 1-2 tbsp chipotle paste; 1 tsp Belazu Hot Oak Smoked Paprika; 1 rotisserie chicken, pulled into chunks, skin and bones removed; 12-18 corn tortillas, warmed; 2 limes, juiced, plus wedges to serve; 1 red onion, finely chopped; 1 red chilli, finely chopped; a small bunch coriander, finely chopped; 350g ripe vine tomatoes, finely chopped; 2 ripe avocados, chopped; shredded iceberg lettuce, pickled jalapeños, soured cream, hot sauce and feta, to serve

A board topped with two corn tortillas, topped with pulled chicken and limes on the side

1 tbsp vegetable oil
1 onion
finely chopped
2 cloves garlic
finely chopped
2 tsp ground cumin
500ml passata
1-2 tbsp chipotle paste
1 tsp Belazu Hot Oak Smoked Paprika
1 rotisserie chicken
pulled into chunks, skin and bones removed
12-18 corn tortillas
warmed

FIXINGS

2 limes
juiced, plus wedges to serve
1 red onion
finely chopped
1 red chilli
finely chopped
a small bunch coriander
finely chopped
350g ripe vine tomatoes
finely chopped
2 ripe avocados
chopped
shredded iceberg lettuce, pickled jalapeños, soured cream, hot sauce and feta
to serve

Method

step 1
Heat the oil in a frying pan, and fry the onion with a pinch of salt for 10 minutes until golden and soft. Still in the garlic and cumin, fry for 1 minute until fragrant, then add the passata with a splash of water, chipotle (depending on how spicy you like it) and Belazu Hot Oak Smoked Paprika, and bring to a simmer. Season and add a pinch of sugar.
step 2
Stir in the chicken and simmer for 5 minutes until the sauce has thickened and the chicken has heated through. Season well and add a squeeze of lime juice.
step 3
Mix the red onion, chilli, most of the coriander, tomatoes (and any juice on the chopping board) with the remaining lime juice, and season well. Mash the avocado with some seasoning, then fold through 3 tbsp of the tomato salsa.
step 4
Serve the salsa, guacamole and other toppings in small bowls alongside the pulled chicken and warmed tortillas, wrapped in foil and kept under a tea towel to keep them warm.