Mini tacos with pulled chicken
Mini tacos with pulled chicken, avocado cream, and corn on the cob.
Mexican cuisine is incredibly diverse. It consists of a combination of traditional Indigenous dishes and influences mainly from France and Spain.
Ingredients
2itemsAvocados
soft white corn tortillas
2tbspCrème fraîche
1itemslime (juiced)
Barbecue sauce
0.5itemsshallot, very finely chopped
iceberg lettuce, sliced
2itemstomatoes
1itemssweetcorn
affilla cress
spring onion, in rings
1itemscontainer of pulled chicken
Sushi vinegar
Pepper and salt
1itemslime in wedges
Preparation
- First make the avocado cream: remove the skin and pit from the avocados and blend them in a food processor with the crème fraîche, a splash of sushi vinegar, juice of half a lime, pepper, and salt until smooth.
- Put the mixture in a piping bag and refrigerate until use.
- Pat the corn cob dry and char it with a blowtorch.
- Use a sharp knife to cut the kernels off the cob.
- Divide into smaller pieces and set aside until use.
- Cut the tomatoes into small cubes, removing the pulp.
- Mix this with the finely chopped shallot and the juice from the other half of the lime.
- Season with salt and pepper.
- Heat the tortillas in a hot grill pan, about 20 seconds per side.
- Fold them while still warm in the tortilla stand. Let cool further.
- Heat the pulled chicken with the barbecue sauce in a pan.
- Fill the tortillas with a little iceberg lettuce and top with some of the warm pulled chicken.
- Garnish the tortilla with a dollop of avocado cream, the charred corn, tomato salsa, spring onion, affila cress, and a wedge of lime.
