1 large ripe avocado, halved, stone removed
125g (1/2 cup) sour cream
1 tbsp fresh lime juice
1 garlic clove, crushed
Pinch of salt
7 Method
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To make the avocado cream, place the avocado in a medium bowl and mash with a fork until smooth. Add the sour cream, lime juice and garlic. Taste and season with salt. Stir until combined. Cover with plastic wrap and place in the fridge until required.
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Combine the cumin and ground coriander on a plate. Press each chicken breast into the spice mixture and turn to evenly coat both sides. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken breasts and cook for 4 minutes each side or until brown and cooked through. Transfer chicken to a plate and set aside for 15 minutes to cool. Shred the chicken into thin strips and place in a large bowl.
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