Tom Kitchin’s Blackened Chicken Tacos

Tom Kitchin might run a fancy Michelin-starred restaurant in Edinburgh, but when it comes to eating at home with his wife and four boys, cosy TV dinners are definitely on the menu.

“This is a Kitchin family movie supper classic – something fun to eat while we all settle down in front of the screen,” says the chef.

Teamwork for tonight’s home-made breaded scampi.. One on the flour, one on the egg wash & one on the breadcrumbs… #cookingwithkids #athome #teamwork #mondaysupper #chefslife

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Makes: 12

  • 4 free-range chicken breast fillets, each cut into 5 strips
  • 100g Cajun spice mix
  • olive oil
  • sea salt

For the avocado and pea guacamole:

  • 200g frozen peas
  • olive oil
  • finely grated zest and juice of 1 lime
  • 3 ripe avocados
  • 2 small green chillies, deseeded and very finely chopped
  • 2 spring onions, finely chopped

For the tomato salsa:

  • 200g cherry tomatoes, chopped
  • 1/2 green chilli, deseeded and chopped
  • 1 tablespoon finely chopped shallot

To serve:

  • 1 head of lettuce, shredded
  • 100g crème fraîche
  • 12 small tacos shells
  • sunflower seeds

Tom Kitchin's blackened chicken tacos (Marc Millar/Absolute Press/PA)
(Marc Millar/Absolute Press/PA)

Place the chicken strips in a non-reactive bowl and add a good sprinkling of spice mix and a splash of olive oil – the spicier you like your food, the more spice mix you should use. Season lightly with salt, then set aside for 30 minutes.

Read: Hawaiian Tacos

Meanwhile, make the guacamole. Bring a saucepan of lightly salted water to the boil and set a bowl of iced water in the sink. Add the frozen peas to the boiling water and blanch for 3-5 minutes until tender. Drain them well, then tip them into the iced water to stop them cooking and set the colour.

Drain the peas again and transfer to a blender or food processor with about 2 tablespoons of oil, the lime zest and juice and a splash of water. Season with salt and blend to make a chunky purée. Set aside.

Halve the avocados, remove the stones and peel them. Put the flesh in a non-reactive bowl and use a fork to coarsely mash. Add the pea purée, green chillies and spring onions, and season with salt. Cover the surface closely with clingfilm and chill for up to 2 hours until required.

To make the tomato salsa, put all the ingredients in a non-reactive bowl and season with salt and pepper. Set aside until required.

When you’re ready to cook the chicken, heat a large well-seasoned sauté or frying pan over a medium-high heat, then brush the surface with oil. When it is hot, add as many chicken strips as will fit without over-crowding the pan and fry, turning once, for 4 minutes, until they are cooked through and tender. Cook in batches, adding a little extra oil, if necessary. Remove the chicken from the pan and keep hot.

Read: Korean Fried Chicken Bowls

To serve, divide the shredded lettuce among the taco shells. Top each with a couple of spoonfuls of guacamole, followed by chicken. Add the tomato salsa and a dollop of crème fraîche to each, then sprinkle with sunflower seeds and serve.

The cover of Tom Kitchin's Meat & Game (Absolute Press/PA)
(Absolute Press/PA)

Tom Kitchin’s Meat & Game by Tom Kitchin, photography by Marc Millar, is published in hardback by Absolute Press, available now.