Grilled chicken tacos with pico de gallo and avocado

Ingredients

For 1 serving

• Chicken breast130 g
• Corn tortillas3
• Avocado50 g
• Tomatoes120 g
• Red onion30 g
• Cilantro8 g
• Jalapeño0.5
• Lime juice20 ml
• Taco seasoning1 teaspoon
• Cabbage50 g
• Extra virgin olive oil6 g
• Saltto taste

In season: June – September

Method

1. Rub the chicken with the taco seasoning, half the lime juice, the oil and a pinch of salt and leave it to take on flavour while you prepare the vegetables.
2. For the pico de gallo, finely dice the tomatoes, finely chop the red onion, the deseeded jalapeño and the coriander; mix with the remaining lime and a pinch of salt.
3. Very finely shred the white cabbage and slice the avocado.
4. Heat a griddle pan over high heat and grill the chicken about 5 minutes per side, until well marked and no longer pink in the centre; rest it 2 minutes and cut into strips.
5. Warm the tortillas on the griddle for 20–30 seconds per side, until soft and pliable.
6. Fill them with the cabbage, chicken, pico de gallo and avocado.