We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. From launching her own YouTube cooking show to competing on BBC America’s Chef Race and filming her own series for Malaysian TV, Caroline brings a world of culinary expertise to this delicious recipe!
A perfect recipe for using up leftover roast chicken meat. Use the dark leg meat and any left over chicken breast, cut into chunks and make a whole new meal.
Serves 2
Ingredients:
- Approx 2 cups of chicken leg meat cut into cubes
- 1 small onion peeled and sliced
- 1 red pepper de seeded and sliced
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Pinch salt and pepper
- 2 tbsp olive oil
- 6 -8 small taco tortillas
- 1 fresh ripe avocado
- 1/2 cup of the jalapeño and cilantro dressing from the chicken and rice recipe.
Method:
Heat the olive oil on a medium heat in a large skillet. Add the onions, pepper, cumin and paprika and cook while stirring for a couple of minutes until soft. Add in the cut up chicken meat and season with salt and pepper.
Warm up the tortillas or tacos. Place a spoon of the chicken on top of each followed by some avocado and the jalapeño dressing. You can of course add whatever else you like including cheese, sour cream, cilantro, extra hot sauce etc.
