Chicken Tacos with Avocado Salsa

Step 1. 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.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. 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.