Make every Tuesday night Taco night!
500 grams skinless chicken thigh fillets diced
125 grams Emelia’s Harissa
1 whole avocado
1 tablespoon sour cream
1 tablespoon chopped coriander
125 grams Emelia’s Salsa
Shredded lettuce leaves
Mixture soft and hard taco shells
Add diced chicken and Emelia’s Harissa to a bowl and mix well, set aside while prepping other ingredients.
In a bowl, mash together the whole avocado, sour cream, coriander and juice from lime and lemon.
Grate cheese and shred lettuce.
Heat up a fry pan to a high heat, add marinated chicken and cook till chicken is cooked all the way through, once cooked transfer to a bowl.
Heat up either hard or soft tacos and start building, avocado first followed by chicken, cheese, Emelia’s salsa and shredded lettuce.