Tacos · FIRST EDITION
Orange chicken & avocado tacos
Orange-glazed chicken, avocado and sharp red onion in warm corn tortillas.
35 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
If lime chicken tacos are familiar, reducing orange juice in the pan gives the chicken a sweeter, glossy finish.
Here’s how.
- 1
Dress the onion
Toss onion with half the lime juice. Finely grate the orange zest and squeeze the juice into a separate bowl.
- 2
Cook the chicken
Coat chicken with paprika and salt. Heat oil in a wide pan and cook chicken over medium heat for 10–12 minutes, turning, until its centre reaches 74°C / 165°F.
- 3
Make the glaze
Add orange juice and zest to the chicken. Simmer for 3–5 minutes, stirring, until the juice lightly coats the meat. Meanwhile warm tortillas following the packet.
- 4
Bring to the table
Slice avocado and dress with remaining lime juice. Fill tortillas with chicken, avocado and the onion, spooning over the pan juices.
Stop reducing while there is still a little juice in the pan; the glaze thickens further off the heat.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.