Old El Paso

Succulent breasts of chicken marinated in mouthwatering taco spices, tequila, lime and fresh herbs, served in crunchy taco shells with juicy grapefruit, avocado and watercress.

Ingredients

1 x Old El Paso Original Taco Dinner Kit
4 x boneless, skinless chicken breasts
2 x limes, grated zest and juice
2 x pink or red grapefruit
1 x ripe avocado, peeled, stoned and chopped
4tbsp tequila
4tbsp freshly chopped coriander
1tbsp corn or vegetable oil
Watercress to serve
Guacamole to serve

Kit contains: 12 x Old El Paso Crunchy Taco Shells, 1 x Old El Paso Original Taco Spice Mix, 1 x Old El Paso Mild Original Salsa.

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Instructions

1. In a large bowl mix together the Old El Paso Original Spice Mix for Tacos, with the oil, lime zest and juice, tequila and fresh coriander. Add the chicken breasts and stir well to coat them thoroughly. Cover the bowl and leave to marinate in the fridge for 2-3 hours or overnight.

2. Cook the chicken on a medium hot barbecue or under a preheated medium hot grill for 7-8 minutes each side, brushing with the marinade, until thoroughly cooked through. Cut into thin slices.

3. Meanwhile segment the grapefruit; using a sharp knife, remove all of the peel and white skin then, holding each grapefruit in one hand over a bowl to catch the juices, cut out all of the fleshy segments.

4. Warm the Old El Paso Crunchy Taco Shells, following the instructions on the box.

Make it your way

Take a taco and lay some watercress in the bottom. Throw on a few chunks of avocado and a few grapefruit segments. Add in a few slices of chicken then top with big dollop of Old El Paso Mild Original Salsa and guacamole.

Cook’s tips

The tequila can be replaced with rum if you prefer - or leave out the alcohol and use a few big squeezes of fresh lemon juice instead.

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