Lettuce tacos filled with juicy chicken, guacamole and salsa are a delicious satisfying meal and looks great laid out on a table to serve with friends or family. I marinated the chicken first for extra flavour and prepared the guacamole and salsa while it cooked in the oven to save time. A little self-assembly is required to complete the dish, just make sure you have a firm base of lettuce to hold your ingredients. I used romaine lettuce because it is firm and crisp, but you could use any kind of lettuce leaf. Chicken first or toppings first – you decide!

Ingredients – serves 4

 Taco Shell- Romaine Lettuce Leaves

Chicken filling–

• 8 Chicken thighs (skin & excess fat removed)
• 1tsp Ground Cumin
• 1tsp Ground Coriander
• 1tsp Ground Paprika
• 1 tsp Dried Oregano
• ½ tsp Chilli powder
• 1 Garlic Clove (peeled & crushed)
• Juice of 2 Limes
• 1 tsp Salt

1. Place Chicken Thighs into an oven proof dish
2. Mix spices, lime juice and salt together and rub into the thighs
3. Cover and leave to marinade in the fridge for at least an hour
4. Pre-heat oven to 160C
5. Cook for 1 hour
6. Allow to cool slightly and shred the thighs and mix in the juice

Guacamole-

• 1 large ripe avocado
• 1 red chilli (seeds removed)
• Juice of 1 lime
• Pinch of Salt

1. Peel the avocado, add all the ingredients into a jug and hand blend until smooth.
2. Cover and refrigerate until needed

Salsa-

• 10 Cherry Tomatoes
• 1 Red Chilli (seeds removed)
• Juice of 1 lime
• 1 Handful of Fresh Coriander Leaves
• Pinch of Salt

1. Dice the Tomatoes and chop the Coriander Leaves
2. Mix together with the Lime Juice and Salt
3. Cover and refrigerate until needed

To assemble-

1. Take 2 lettuce leaves, place on top of each other, head to tail to form a firm base
2. Spread with guacamole
3. Add the shredded chicken
4. Top with the salsa