Chicken & avocado tortilla

AVOCADO, lime and chilli are perfect companions. Try them in these delicious recipes.

Dig in: chicken and avocado tortillas. Picture: Guy Bailey

AVOCADO, lime and chilli are perfect companions. For the tortillas, soak the chicken pieces in buttermilk to tenderise and add flavour. To warm the tortillas, wrap a stack in foil and place in a 160ºC oven for 10 minutes.

Chicken & avocado tortilla

2 large, very ripe avocados

Juice 1-2 limes

Dash Tabasco sauce

6 soft tortillas, or flatbreads, warmed

Small bunch coriander, to serve

For the chicken

4 chicken breasts, each cut into 4 strips

1 cup buttermilk

½ cup polenta or cornmeal

²⁄³ cup plain flour

1 tablespoon sesame seeds

½ teaspoon cayenne pepper

Sunflower oil, for frying

Mix chicken strips with buttermilk and chill for 2-3 hours. Stone and peel avocados; roughly mash with lime juice and Tabasco. Season to taste. Combine polenta, flour, sesame seeds, cayenne and ¼ teaspoon salt in a shallow bowl. Heat 2cm sunflower oil in frying pan over medium heat. When oil is hot, lift chicken from buttermilk and drop into flour mix; toss well then shake off excess. Add 3-4 chicken bits at a time to oil and fry, turning, until golden and crisp. Drain on kitchen paper and keep warm while frying the rest. Spread avocado over warm tortillas or flatbreads, top with chicken and coriander, roll up. Makes 6

And to drink… Two Birds Taco Beer ($12)