Tuesdays call for sticky sriracha chicken tacos with limey guacamole, feta + pickled red onion
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Ingredients for 2 people:

Sriracha chicken:
500g deboned chicken thighs
3 tbsp soy sauce
1 tbsp honey
1 tbsp sriracha
3 garlic cloves

The Guac:
1 avocado
1 lime
1 tbsp greek yoghurt
1 garlic clove - grated

Sriracha mayo:
2 tbsp Sriracha
2 tbsp greek yoghurt
1 tbsp mayonnaise
1 tbsp honey

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.

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