Chicken Tacos with Salsa

Season the chicken

Pat the diced chicken dry with paper towels, then toss it in a bowl with the taco seasoning and a generous pinch of salt until evenly coated. Drying the chicken first helps it sear 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 and cook for 4–5 minutes, turning occasionally, until golden brown on the outside and no longer pink in the centre. Avoid overcrowding the pan — cook in two batches if needed. Set aside to rest.

Make the fresh salsa

While the chicken cooks, combine the diced tomato, red onion, and chopped coriander in a bowl. Squeeze in the juice of half the lime, season with a pinch of salt, and stir to combine. Taste and adjust seasoning — it should be bright and punchy.

Warm the tortillas

Heat each tortilla in a dry pan over medium heat for 20–30 seconds per side until warm and pliable, or char them briefly directly over a gas flame for extra flavour. Stack and wrap in a clean tea towel to keep warm.

Assemble and serve

Fill each tortilla with a spoonful of chicken, a heap of fresh salsa, and a few slices of avocado. Squeeze over the remaining lime and serve immediately.