For the chicken
Dress the chicken thighs in olive oil, chilli powder, black pepper, cumin and salt
Bring a pan to medium high and cook the thighs until the chicken has formed a crust of blackened flavour
For the blackened peppers
Put oven at highest temperature it will go
Place whole peppers upside down so that the core is sitting on the tray
Lightly dress in olive oil and salt and place in high heat oven for 15 minutes. This should blister the skin and get that amazing charred effect
Drop the temperature to 180* and cook for another 10 minutes
For the tortilla chips
Cut the corn tortillas into triangles or whatever shape you like
Bring a neutral oil (I used sunflower) up to a high heat – drop a grain of rice in and if it sizzles it’s hot enough.
In stages fry the tortilla chips ensuring you don’t overcrowd the oil and cook for 3-5 mins until the colour starts to brown
Remove from oil with a slotted spoon and allowing as much oil drop off as possible, place on kitchen towel to cool and crisp up
Place in a mixing bowl and season with salt
For the pickled tajin onions
Slice onions into strips
Salt the onions and toss thoroughly
Squeeze the juice of 1 lime into the mix
Add a good sprinkling of tajin seasoning (a zesty mexican spice rub)
For the Lime jalapeno vinaigrette
Combine all the ingredients and blitz into a smooth consistency with a hand blender
For the smashed avocado
Halve your avocados and take out the stone
Scoop them out onto the chopping board and roughly smash with a knife, you want to keep a bit of chunky texture
Roughly chop some fresh coriander, give a generous squeeze of lime and salt
We use a variety of mustard leaf that’s grown on the Sprout Farm. Other alternatives that would work are cos lettuce, baby gem and rocket. Use what’s fresh and growing locally.
We use a particularly salty and creamy feta that is fantastic. Other alternatives could be shaved slices of gouda or manchego for a drier salty cheese hit. Ultimately, find what you like.
Combining the salad
Mix the salad leaf, blackened chicken, peppers, pickled red onions and dress in the vinaigrette
Top the salad with a good spoon of guac, a sprinkle of feta and a generous handful of chips.
It’s a taco salad