I usually spend my Sunday’s prepping lunches for the coming week or making a big dinner, one we can use the leftovers from during the week. Lately I’ve been making a whole roast chicken on Sunday nights, which leaves us with lots of leftover meat. We’ll make chicken chickpea salad, swiss chard garlic pasta, or cold chicken sandwiches. It just so happened this week we had all the ingredients for tacos. I pulled the leftover chicken and mixed it with some BBQ sauce, then quickly sautéed red peppers and onions and piled everything on to a warm corn tortilla. Garnished with crumbled light feta, cilantro and lime juice.
I really enjoy making this with sour cream, there’s just something about the tanginess that pairs well with the lime and cilantro. I have used Greek or plain yoghurt to make this before though, so if that’s what you have on hand go for it. Start with a dollop of sour cream adding more as you go (to taste).
1 Large ripe avocado, or two small ones
1/4 – 1/2 cup sour cream, Greek or plain yoghurt
1 minced garlic clove
Chopped fresh cilantro, to taste ( I used about 2 tbsp)
Juice from half a lime
Salt and Pepper