lime wedges, coriander sprigs and sour cream, to serve
Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season.
Heat a large non-stick frying pan with 1 tablespoon olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired.
Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tablespoon lime juice. Stir to combine.
In another medium bowl, combine avocado, red onion and remaining lime juice. Season.
Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired.
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