It’s tropical week for us here at Oh What’s This and we’re in the mood for some yummy fresh tacos to see us into the Summer.
Taco salads are the perfect way to dress up your veggies and create a fun meal! They are very easy to make, about 8 minutes in a hot oven and you’re left with stable taco bowls ready to be filled with your favourite salad. I’ve smothered a couple of flattened chicken thighs with chipotle paste and thrown on a griddle pan until fantastically charred. I’ve dressed my taco bowl with one of my favourite things; avocado dip, I make a big jar and then use the leftovers for sandwiches and snacks. This is a very versatile dish, you can fill these lovely bowls with whatever you like and I guarantee it will make meal time much more fun!
2 tortilla wraps
2 chicken thighs
2 tsp chipotle paste
Half an avocado, diced
2 tomatoes, diced
2 spring onions, roughly chopped
1 iceberg lettuce, shredded
Avocado dip, click here for the recipe
Lime wedges, to serve
Hot chilli sauce, optional, I used Sriracha
Preheat the oven to 180C fan.
Grease two oven proof bowls with oil and nestle the tortilla wraps in the bowls until they are mimicking the shape. Pop them in the oven for 8-10 minutes, baking until crisp. Once done, take the bowls out of the oven and remove the wraps to cool.
Grease a griddle pan with oil and heat over a medium flame. Place the chicken in a piece of greaseproof paper and bash until flattened, this will reduce cooking time. Smother the chicken with the chipotle paste and then pop on the griddle for around 4-5 minutes on each side or until browned and cooked through. Roughly chop once done.
Fill the tortilla bowls with the salad and chopped chicken. Squeeze with lime and dress with the avocado dip and hot chilli sauce. Serve immediately and enjoy!