Chicken Lettuce Cup Tacos

Cook time 45 minutes
Servings 2-4


4 tbsp extra virgin olive oil
1 400g can kidney beans, drained (if using canned beans, ensure no gluten ingredients have been added)
2-3 chicken thighs, skin on
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
Salt and pepper
1 small (or ½ large) avocado
½ cup sour cream
½ a lime, zest
1 lime, juice
½ bunch coriander, stalks chopped, leaves reserved
1 tomato, diced
1 long red chilli, finely sliced
1 long green chilli, finely sliced
4-8 cos lettuce leaves

Chicken Lettuce Cup Tacos


Heat a frypan over high heat and drizzle in 2 tbsp extra virgin olive oil. Dry the kidney beans with paper towel and add to the hot pan and cook for 5-10 minutes, tossing regularly, until crunchy.

Rub the chicken with coriander powder, cumin, paprika, salt, pepper and a tbsp olive oil and massage all over to coat. Set aside to marinate, but ensure it is at room temperature before cooking.

Scoop out avocado and add to bowl with sour cream, lime zest, half the lime juice and a pinch of salt, then mix well with a fork. Stir through the chopped coriander stalks and set aside.

Remove the crunchy kidney beans from the pan and add the marinated chicken. Cook for 5-10 minutes on each side until golden. Allow to rest for 3-5 minutes before thinly slicing.

Add diced tomato and chillies to the crunchy kidney beans then season with salt and squeeze over remaining lime juice.

Using a lettuce leaf as a taco shell, add some avocado mixture, chicken and crunchy bean salsa. Garnish with coriander leaves.