Ingredients Salsa Verde

1 bunch parsley

1 brunch coriander

2 tsp mustard

1 1/2 tsp capers

1 tsp salt

1 lime, juiced

100 ml citrus infused olive oil

 
Tacos

2 chicken thigh fillets

2 packets Turbo Snack Plantain Chips

1 egg

1 tbsp milk

1 avocado

1/2 lime, juiced

1 pinch salt & pepper

6-8 Tacos, warmed

1/2 lime, juiced

 
Quick Pickled Red Onion

1 red onion, sliced in half moons

1 tsp white vinegar

1 tsp white sugar

1/2 tsp salt

Lime wedges, coriander, aioli, sea salt to serve

 
Method

In a food processor or blender, add the ingredients for the salsa verde and blend until smooth. Pour into a bowl and place into the fridge.

 

Open the Turbo chips and roll with a rolling pin until semi crushed. Pour onto a plate. Place the floor onto another plate and whisk the egg and milk in a small bowl.

 

Slice the chicken into long pieces, cutting off any excess fat as you go. Dip the pieces individually into the flour, then egg and then roll in the crushed plantain. Place onto a side plate and repeat with the remaining chicken.

 

Heat the oil in a large none stick fry pan. Once hot, lower the chicken pieces into the oil and cook until brown. Flip and then cook until golden again. Remove from the oil and drain on paper towel. Repeat with remaining chicken.

 

Warm the tacos and later the salsa verde over the surface. Add the chicken and smashed avocado. Finish with chilli or chilli sauce and aioli.

 

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