It’s all about small portions, which are shared with a large group for feel-good gatherings. Time to get hands-on and dig in.
- 1.5kg cooked chicken, deboned and shredded
- 2 eggs, soft boiled for 5 minutes, cooled and peeled
- Zest and juice of 2 limes
- 4 tbsp vegetable stock
- 100ml grape seed oil
- Pinch salt and white pepper
1 Place the soft-boiled eggs, the zest and juice of 1 lime and vegetable stock into a food processor. Blend for about 30 seconds.
2 Very slowly drizzle in oil through the feed tube until you have an emulsion. Season with salt and pepper. Add extra lime juice and stock if required.
- 6 soft tortillas
- 1 handful rocket leaves
- 1 handful coriander
- 1 lime
1 Heat tortilla in a frying pan until the surface just starts to colour.
2 Mix a little emulsion with the shredded chicken and half the rocket and coriander. Season to taste.
3 Fill the tortilla shells with the chicken mixture and then plate. Garnish with remaining rocket, coriander and a lime cut in half.
Extra lime emulsion can be served on the side.