Tex Mex Chicken Tacos Recipe | Branston

Ingredients

• 3 large chicken breasts, butterflied or sliced in half lengthways
• 1 tbsp small chunk Branston pickle
• 1 tbsp runny honey
• 1 tbsp Soy sauce
• 1 tbsp olive oil
• 1 tbsp lime juice
• Grated rind of 1 lime
• 1 large ripe tomato, chopped
• 3 spring onions, chopped
• 5 tbsp kidney beans, rinsed
• 1 small ripe avocado, peeled and chopped
• Zest and juice 1/2 lime
• 1 tbsp extra virgin olive oil
• Small handful of fresh coriander, chopped
• 75g (3oz) Pilgrims Choice extra mature cheddar, grated
• 4 corn taco shells