Chicken Tacos
  1. 1 whole chicken
  2. 10 flour tortillas
  3. 2 Del Monte® Fresh Hass avocados
  4. Small bunch of fresh thyme
  5. olive oil
  6. 1 lemon
  7. 1 bulb of garlic
  8. 8 ounces of Del Monte® cherry tomatoes
  9. Small bunch of fresh mint and coriander
  10. 7 ounces of feta cheese
  1. 16 ounces of tomato sauce
  2. 2 fresh red or green chillies
  3. 2 spring onions, trimmed
  4. 2 tablespoons cider vinegar
  5. 2 tablespoons extra virgin olive oil
  6. A few leaves of fresh mint and coriander
  1. Preheat the oven to 375ºF.
  2. Grind the thyme leaves in a pestle and mortar, then rub all over the chicken with olive oil.
  3. Halve the lemon, peel and grind the garlic bulb, then stuff inside the chicken cavity.
  4. Place the chicken in a roasting tray and place in the hot oven for around 1 hour 30 minutes, or until cooked through.
  5. To make the salsa, mix all the ingredients into a blender until smooth.
  6. Once cooked, allow the chicken to cool slightly, then strip away the flesh, shredding it as you go.
  7. Shred the lettuce, quarter the cherry tomatoes, then halve and de-stone the avocados.
  8. To assemble the tacos, add shredded chicken onto the middle of a tortilla, top with some lettuce, mint and coriander leaves and a few tomatoes. Scoop over the avocado flesh, crumble a little feta on top and finish with a drizzle of salsa.
Del Monte Fresh Produce N.A., Inc