This is a draft: we haven't tried it enough yet to call it a favourite.

Speedy Chicken and Spicy Guacamole Tacos

Ingredients

• ½ avocado, ripe
• 1 tsp honey
• 1 spring onion, scallion, diced, plus extra to serve
• 3 jalapeños, from a jar, diced
• 1 tsp jalapeño brine, from the jar
• 1 tbsp parsley, chopped
• 3 corn tacos
• 80g cooked chicken breast, shredded
• 15g feta, crumbled
• salt, to taste
• 1 red onions, sliced into strips, for the pickled onions
• 100ml white wine vinegar, enough to submerge the onions
• 1 tbsp caster sugar, superfine
• 1 lime, cut into wedges, to serve (optional)

Instructions

1. For the pickled onions, add the red onions to a pan and pour in enough white wine vinegar to completely submerge them.
2. Add the caster sugar and gently heat to just before simmering, then take off the heat.
3. Allow the pickled red onions to cool slightly before using, and store any leftovers in a sealed jar in the fridge for up to a month.
4. In a bowl, mash the avocado and combine with the honey, spring onion, diced jalapeños, jalapeño brine and parsley.
5. Season the avocado mixture with salt to taste.
6. Warm the corn tacos in a hot, dry frying pan on both sides.
7. Spread the avocado mixture over each taco.
8. Top with the cooked chicken breast, feta, some drained pickled red onions, extra spring onion and lime wedges, and serve immediately.

Notes

Under 450kcal and 20g protein. Swap the chicken for any protein of choice. The pickled onions keep for up to a month in the fridge.