Equipment Needed: Food processor ( or blender ).
1. To make the yellow salsa, add all the ingredients together ( yellow tomatoes, jalapeno pepper, white onion, 1 garlic glove grated, lime juice+zest, 1 tbsp. olive oil, fresh cilantro) into a food processor and pulse until the ingredients are thoroughly mixed but the salsa is still chunky. Season to taste with sea salt and pepper. Refrigerate for an hour or more to let the flavors develop. If you don’t have a food processor or blender, you can chop these ingredients finely by hand.
2. Heat a big cast iron or heavy-bottomed pan with a big glug of olive oil. Add the chopped onions, garlic and chilli, and sauté for 5 minutes until tender. Add the paprika, cumin and crushed fennel seeds and let it simmer for 10 minutes, until the onions are completely soft.
3. Add the chicken to the pan and pour over the barbecue sauce, ensuring the breasts are completely covered. Bring to a boil then reduce the heat. Cover the pan with a lid and let it simmer for 20 minutes, stirring it occasionally as well as turning the chicken breasts over a couple of times, until it’s completely cooked.
4. In the meanwhile, make the avonaise by blending all of the ingredients together ( avocado, 4 tbsp extra virgin olive oil, rice vinegar, yellow mustard ) in a bowl with a hand blender until everything is thoroughly combined. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking. (Avonaise= savory herb mayonnaise substitute uses avocado instead of eggs).
5. Remove the chicken from the pan and shred it into small pieces using two forks. Return to the pan with the sauce and stir well.
6. You can heat tacos two ways: on a plate in the microwave or wrapped in foil and placed under the grill. To serve, spoon the pulled chicken into the tacos, and top with the yellow salsa, avonaise, fresh cilantro and, if using, grilled baby corn.
Shop Ingredients
Directions
Equipment Needed: Food processor ( or blender ).
1. To make the yellow salsa, add all the ingredients together ( yellow tomatoes, jalapeno pepper, white onion, 1 garlic glove grated, lime juice+zest, 1 tbsp. olive oil, fresh cilantro) into a food processor and pulse until the ingredients are thoroughly mixed but the salsa is still chunky. Season to taste with sea salt and pepper. Refrigerate for an hour or more to let the flavors develop. If you don’t have a food processor or blender, you can chop these ingredients finely by hand.
2. Heat a big cast iron or heavy-bottomed pan with a big glug of olive oil. Add the chopped onions, garlic and chilli, and sauté for 5 minutes until tender. Add the paprika, cumin and crushed fennel seeds and let it simmer for 10 minutes, until the onions are completely soft.
3. Add the chicken to the pan and pour over the barbecue sauce, ensuring the breasts are completely covered. Bring to a boil then reduce the heat. Cover the pan with a lid and let it simmer for 20 minutes, stirring it occasionally as well as turning the chicken breasts over a couple of times, until it’s completely cooked.
4. In the meanwhile, make the avonaise by blending all of the ingredients together ( avocado, 4 tbsp extra virgin olive oil, rice vinegar, yellow mustard ) in a bowl with a hand blender until everything is thoroughly combined. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking. (Avonaise= savory herb mayonnaise substitute uses avocado instead of eggs).
5. Remove the chicken from the pan and shred it into small pieces using two forks. Return to the pan with the sauce and stir well.
6. You can heat tacos two ways: on a plate in the microwave or wrapped in foil and placed under the grill. To serve, spoon the pulled chicken into the tacos, and top with the yellow salsa, avonaise, fresh cilantro and, if using, grilled baby corn.