1 red onion white wine vinegar crumbled feta coriander or parsley 6 mini tortillas baby gem lettuce - shredded coriander
Method 1. Mix together the soy, honey, sriracha and garlic. Slice the chicken into thin strips and stir through the marinade. 2. For the picked red onion, finely slice (with a mandolin if you have one) and place in a jar. Cover with the vinegar a dash of water and some salt. Shake and leave for 1/2 hr. 3. For the guac blitz everything until smooth. 4. Mix together the mayo ingredients. 5. Add a little oil to a non stick pan and fry off the chicken in its marinade until it’s caramelised and the chicken is cooked thorough. Rest for a few minutes. 6. If you have a gas hob heat the tortillas in the flames so that they char and toast, fold in half and put under a tea towel so they stay soft. 7. Load up each taco with some guac, shredded lettuce, chicken, feta, some coriander, red onion and a decent drizzle of the sriracha mayo.
