Chicken Tacos with Avocado Salsa

Season the chicken

Pat the sliced chicken thighs dry with paper towel, then toss in a bowl with the taco seasoning and a generous pinch of salt until evenly coated. Drying the chicken first helps it brown rather than steam.

Cook the chicken

Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken in a single layer — work in two batches if needed to avoid crowding — and cook for 4–5 minutes per side until deeply golden and cooked through with no pink remaining. Transfer to a plate, tent loosely with foil, and rest for a few minutes.

Make the avocado salsa

While the chicken rests, combine the diced avocado, cherry tomatoes, red onion, lime zest, and a good squeeze of lime juice in a bowl. Fold through the coriander and season with salt to taste. Taste and add more lime juice if you'd like extra brightness.

Warm the tortillas

Heat the tortillas one at a time in a dry pan over medium heat for 20–30 seconds per side until soft and lightly charred, or hold them directly over a gas flame with tongs for a few seconds each side for extra char. Stack and wrap in a clean tea towel to keep warm.

Assemble and serve

Divide the chicken among the warm tortillas and spoon the avocado salsa generously on top. Serve immediately with any remaining lime wedges on the side.