Crispy Chicken Tacos with Zesty Lime, Avo and Kiwi Salsa

GF DF RSF
Serves: 2 (makes 4-6 tacos)

Ingredients:

FOR THE CRISPY CHICKEN (BRAUN AIR FRYER)
4 skin-on chicken thighs 
1 tbsp olive oil
1 tbsp mexican spice mix (Mingle Chipotle works best here)
Salt and pepper, to season

FOR THE ZESTY LIME AVOCADO PUREE  (BRAUN CHOPPER)
1 large ripe avocado
Juice and zest of 1 lime
1 garlic clove
2 tbsp olive oil, plus extra if needed
2 tbsp chopped fresh coriander or parsley
Salt and pepper, to taste

KIWI SALSA
1 kiwi fruit, peeled and finely diced
8 yellow cherry tomatoes, diced 
Juice of 1 lime
Pinch of salt 
1 tsp extra virgin olive oil
1/2 tsp dried chilli flakes
2 tbsp fresh chopped flat-leaf parsley

TO SERVE
4-6 medium GF soft corn tortillas 

Method:

Mix olive oil and spices in a small bowl. Rub all over the chicken (especially under the skin). Let it sit for 10 to 15 minutes while you prep other elements.

Preheat the Braun air fryer to 190°C (375°F). Place chicken skin-side up in the basket. Cook for 18 to 20 minutes until the skin is golden and crisp and internal temp hits 75°C. Rest for 5 minutes, then slice into strips or shred.

For the Zesty Lime Avocado Puree, add avocado, lime juice, garlic, olive oil, and herbs to the chopper. Pulse just a few times until it’s chunky but mashable, think thick guac, not soup. Season to taste. Add a splash of more oil if you want it looser.

For the kiwi salsa, gently toss the kiwis and tomatoes with lime juice and a pinch of salt.

To plate up, warm GF tortillas (pan or dry toast). Spread a layer of chunky avo dressing, top with crispy chicken, and spoon over that fresh salsa. At the end sprinkle with: extra herbs, lime wedge, or a sprinkle of dried chilli flakes.