4 chicken breast fillets
1 tbsp NOMU Spanish RUB
3 tbsp NOMU Extra Virgin Olive Oil
1 box taco shells (12 per box)
1 block mature cheddar cheese
1 cup (250ml) sour cream
Handful coriander (optional)
1 lime, cut into wedges to serve
Guacamole:
2 avocados,
NOMU Sea Salt and Black Pepper
Lime juice, to taste
Combine the Spanish Rub and Olive Oil to create a marinade. Rub into the chicken breasts and leave to marinate for 30 mins. Pan-fry or griddle the chicken until nicely browned and just cooked through. Leave to rest for 5 to 10 minutes before slicing.
Cut the avocados in half, remove the pits, and scoop out the flesh. Mash with a fork until mostly smooth and season with Salt, Pepper and a squeeze of lime juice. Cover until needed.
Fill the taco shells with sliced chicken breasts, guacamole, grated cheddar cheese, dollops of sour cream and coriander. Serve with extra lime wedges on the side and an ice cold Cerveza.
Tip: Even more delicious are grilled tacos. Finish off your tacos with plenty of cheese and pop under a hot grill for a minute or two. Serve with fresh coriander on the side.
4 chicken breast fillets
1 tbsp NOMU Spanish RUB
3 tbsp NOMU Extra Virgin Olive Oil
1 box taco shells (12 per box)
1 block mature cheddar cheese
1 cup (250ml) sour cream
Handful coriander (optional)
1 lime, cut into wedges to serve
Guacamole:
2 avocados,
NOMU Sea Salt and Black Pepper
Lime juice, to taste
Combine the Spanish Rub and Olive Oil to create a marinade. Rub into the chicken breasts and leave to marinate for 30 mins. Pan-fry or griddle the chicken until nicely browned and just cooked through. Leave to rest for 5 to 10 minutes before slicing.
Cut the avocados in half, remove the pits, and scoop out the flesh. Mash with a fork until mostly smooth and season with Salt, Pepper and a squeeze of lime juice. Cover until needed.
Fill the taco shells with sliced chicken breasts, guacamole, grated cheddar cheese, dollops of sour cream and coriander. Serve with extra lime wedges on the side and an ice cold Cerveza.
Tip: Even more delicious are grilled tacos. Finish off your tacos with plenty of cheese and pop under a hot grill for a minute or two. Serve with fresh coriander on the side.
4 chicken breast fillets
1 tbsp NOMU Spanish RUB
3 tbsp NOMU Extra Virgin Olive Oil
1 box taco shells (12 per box)
1 block mature cheddar cheese
1 cup (250ml) sour cream
Handful coriander (optional)
1 lime, cut into wedges to serve
Guacamole:
2 avocados,
NOMU Sea Salt and Black Pepper
Lime juice, to taste
Combine the Spanish Rub and Olive Oil to create a marinade. Rub into the chicken breasts and leave to marinate for 30 mins. Pan-fry or griddle the chicken until nicely browned and just cooked through. Leave to rest for 5 to 10 minutes before slicing.
Cut the avocados in half, remove the pits, and scoop out the flesh. Mash with a fork until mostly smooth and season with Salt, Pepper and a squeeze of lime juice. Cover until needed.
Fill the taco shells with sliced chicken breasts, guacamole, grated cheddar cheese, dollops of sour cream and coriander. Serve with extra lime wedges on the side and an ice cold Cerveza.
Tip: Even more delicious are grilled tacos. Finish off your tacos with plenty of cheese and pop under a hot grill for a minute or two. Serve with fresh coriander on the side.
4 chicken breast fillets
1 tbsp NOMU Spanish RUB
3 tbsp NOMU Extra Virgin Olive Oil
1 box taco shells (12 per box)
1 block mature cheddar cheese
1 cup (250ml) sour cream
Handful coriander (optional)
1 lime, cut into wedges to serve
Guacamole:
2 avocados,
NOMU Sea Salt and Black Pepper
Lime juice, to taste
Combine the Spanish Rub and Olive Oil to create a marinade. Rub into the chicken breasts and leave to marinate for 30 mins. Pan-fry or griddle the chicken until nicely browned and just cooked through. Leave to rest for 5 to 10 minutes before slicing.
Cut the avocados in half, remove the pits, and scoop out the flesh. Mash with a fork until mostly smooth and season with Salt, Pepper and a squeeze of lime juice. Cover until needed.
Fill the taco shells with sliced chicken breasts, guacamole, grated cheddar cheese, dollops of sour cream and coriander. Serve with extra lime wedges on the side and an ice cold Cerveza.
Tip: Even more delicious are grilled tacos. Finish off your tacos with plenty of cheese and pop under a hot grill for a minute or two. Serve with fresh coriander on the side.
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