Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oil in a frying pan, and fry the onion with a pinch of salt for 10 minutes until golden and soft. Still in the garlic and cumin, fry for 1 minute until fragrant, then add the passata with a splash of water, chipotle (depending on how spicy you like it) and Belazu Hot Oak Smoked Paprika, and bring to a simmer. Season and add a pinch of sugar.
Stir in the chicken and simmer for 5 minutes until the sauce has thickened and the chicken has heated through. Season well and add a squeeze of lime juice.
Mix the red onion, chilli, most of the coriander, tomatoes (and any juice on the chopping board) with the remaining lime juice, and season well. Mash the avocado with some seasoning, then fold through 3 tbsp of the tomato salsa.
Serve the salsa, guacamole and other toppings in small bowls alongside the pulled chicken and warmed tortillas, wrapped in foil and kept under a tea towel to keep them warm.