For a weeknight supper that’s ready in minutes, fold slices of juicy chicken into soft flour tortillas, along with sweet and charred spring onions, and a dollop of thick avocado crema.
Note: The chicken breasts may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: milk, wheat.
What You Get
Boneless, skinless chicken breast (see note below)
Avocado lime crema
What You'll Need
Preheat the oven to 400°F. Trim the spring onions, and cut them lengthwise into halves or quarters, depending on size. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving. Remove the chicken from the packaging and pat dry with paper towels. Sprinkle generously with the adobo seasoning and season with salt.
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 3 tablespoons olive oil. Add the spring onions (it’s okay if they don’t totally fit, the tops will wilt down), and sear until they begin to char, 3 to 5 minutes. Flip the spring onions and sear on the other side, 2 to 3 minutes. Transfer to a board and season lightly with salt. When cool enough to handle, roughly chop.
Wipe out the pan, return it to medium-high heat, and warm 2 tablespoons of oil. When the pan is searing hot, add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board with the spring onions and let rest, 5 minutes. Slice the meat across the grain.
Meanwhile, to warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, and fill with slices of chicken and charred spring onions. Drizzle with the avocado crema, scatter with the cilantro leaves, and serve warm, with the lime wedges for squeezing.