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Barbecued chicken tacos with charred nectarine salsa
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Elevate your chicken tacos with Curtis Stone's flavorful charred nectarine salsa!
Ingredients:
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 550g boneless skinless chicken breast fillets
  • 18.40 gm canola oil, divided
  • 2 ripe but firm nectarines, halved, pitted
  • 62.50 ml red onion, finely diced
  • 1/2 jalapeno chilli, seeded, cut into small dice (optional)
  • 2 limes, zest finely grated, juiced
  • 10.00 gm caster sugar
  • 1 large avocado, peeled, pitted, coarsely chopped
  • 10 small flour tortillas (15cm), warmed
  • 125.00 ml fresh coriander leaves, loosely packed
Instructions:
  • 1. Preheat your barbecue to medium-high heat. 2. Toast coriander and cumin seeds in a small frying pan over medium-high heat for 2 minutes until fragrant and popping. 3. Grind the toasted spices into a powder using a mortar and pestle. 4. Combine the ground spices with 1 teaspoon of salt and 3/4 teaspoon of pepper.
  • Combine chicken, spice mixture, and 3 tsp oil in a large bowl, ensuring the chicken is well coated. Grill the chicken for 12 minutes, flipping halfway through, until fully cooked. Allow it to rest for 5 minutes before thinly slicing.
  • Brush the cut sides of nectarine halves with 1 teaspoon of oil and grill them cut side down until char marks form, about 5 minutes. Then dice the nectarines and combine them in a bowl with onions, jalapeño, 3 tablespoons of lime juice, and sugar. Season the salsa with salt.
  • Combine ripe avocado with zesty lime zest and fresh lime juice. Use a fork to create a smooth avocado puree. Finish with a sprinkle of salt to enhance the flavors.
  • Evenly layer creamy mashed avocado on the tortillas. Pile on tender chicken, aromatic fresh coriander, zesty salsa, and enjoy the vibrant flavors.

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