Thai curry Avocado Salsa Tacos
Thai curry Avocado Salsa Tacos
Serves 4
6 Tortilla flat bread
250ml sour cream
2 cups baby spinach
600g chicken thigh fillets cut into pieces
1/2 tbs peanut oil
1 onion chopped finely
1//2 tbs minced garlic
1/2 tbs minced ginger
2 -3 tbs Thai red curry paste
200g coconut milk
1 cup chopped fresh coriander
AVOCADO SALSA
2 avocados crushed
1/2 red onion finely chopped
1 small glove garlic minced
1 medium tomato finely chopped
pinch of salt and pepper
1 cup fresh coriander finely chopped
3-4 drops of Tabasco sauce
Juice of one lime
1. Place all the ingredients into a bowl and mix well.
Cover and refrigerate until required.
Nuts & Bolts
1. In a large frying pan on medium heat add oil and onion, cook for 3 minutes or until the onion is soft. Add garlic, ginger and red Thai curry paste and cook for 1 minute.
2. Add chicken and cook for 4 minutes. Add coconut milk, reduce eat to low and cook for 10 minutes.
3. Once chicken has cooked allow to cool slightly. Whilst chicken is cooling,
in a separate frying pan on medium heat, heat up all the tortilla flat breads.
4. To assemble Tacos:
Place flat bread on to your serving plate, add spinach, chicken, top with avocado salsa, then add sour cream on top.
Ready to fold and eat.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.