During the weekend I organized a dinner on the terrace with some friends and, considering the context and the hot temperature outside, I wanted to prepare something fresh, which at the same time helped to create an atmosphere of cheerfulness and conviviality, I was inspired by Mexican cuisine, so these tacos with chicken, pico de gallo and avocado have been spot on!
I find that Mexican dishes, so coloured and tasty, are perfect for an informal and joyful dinner, and then you know that I like “going on a journey in the kitchen” and leaving with my friends to reach such a greedy destination was very pleasant and enjoyable.
Since the key words of this event were “summer” and “freshness” I made a lot of ice and refreshing drinks available to my guests.
I chose Lurisia drinks for their high quality, and because they are made with the purpose of bringing us back to our childhood flavours, using and selecting natural and genuine ingredients.
Some tricks before directions
All the elements that these tacos with chicken, pico de gallo and avocado are made up of, can be prepared in advance and consumed cold or at room temperature.
You can buy the tacos shells in many large supermarkets in the department dedicated to ethnic food.
The perfect cheese to garnish this course would be Cheddar, but it can be substituted with other cheeses of similar consistency, which can easily be grated into strips, such as Edam, Emmental, but also Fontina or Asiago.
Stuff your tacos at the last moment so the humidity will not have time to compromise the crunchiness, alternatively you can put the empty taco at the table and let your guests fill them dosing the various seasonings according to their taste (they will have fun and your dinner will be more animated and convivial).
Tacos with chicken, pico de gallo and avocado recipe
Calories: 436 kcal
- 15 shells for tacos
- A chicken breast of about 450 gr
- 2 garlic cloves
- A lime
- A teaspoon of extra virgin olive oil
- 1/2 teaspoon of smoked paprika
- 3 pinches of cumin powder
- 35 g of grated cheese (Cheddar-type)
- A big avocado
- Salt as required
- 450 gr of red and firm tomatoes
- 25 gr of spring onion
- 2 teaspoons of extra virgin olive oil
- A lime
- A chili pepper
- Salt as required
- Coriander leaves as required
For pico de gallo
Cut the chicken breast into slices about 2 cm high, put in a bowl with the juice of half a lime, a teaspoon of oil, smoked paprika, cumin powder and the garlic cloves, peeled and cut in half.
Mix well, cover with plastic wrap and keep in the fridge for at least an hour.
Cut the avocado in half for the long turning around the seed, open it and peel the two halves.
Cube the avocado, put it in a bowl and season with the juice of half a lime and salt as required, stir gently, cover with plastic wrap and keep in the fridge until it’s time to fill your tacos.
After the rest time take the chicken breast from the fridge, mix it again and remove the garlic cloves.
Heat a plate well then sear the slices of chicken breast keeping the flame high until they are coloured on both sides, then low the heat and let it cook for a minute or two depending on their thickness.
Transfer the cooked chicken breasts to a dish and let cool.
Preparation of the pico de gallo
Cut the previously rinsed and dried tomatoes into cubes of about 1/2 cm each side, put them in a bowl and add the lime juice, the oil, the coarsely chopped spring onion, the chilli pepper and the chopped coriander leaves.
Mix and adjust with salt, cover the bowl with plastic wrap and keep in the fridge until ready to use.
Stuffing tacos with chicken, pico de gallo and avocado
Cut the chicken breast into cubes or strips according to your taste.
Stuff the tacos first with a layer of avocado, then chicken, and finally with your pico de gallo.
Sprinkle with cheese your tacos with chicken, avocado and pico de gallo and serve immediately so that your shells do not moisten and remain very crisp.