Mexican · Serves 2
with Radish-Tomato Pico de Gallo and Avocado
And last, but certainly not least, in the Lauren Conrad Capsule Menu… tacos! These come packed with chicken decked out in our fragrant Southwestern Spice Blend and topped with a beautiful pink radish salsa. Creamy avocado and tangy lime tie everything together for an easy-peasy recipe that’s got Lauren’s stamp of approval.
Wash and dry all produce. Finely dice tomato. Halve radishes, then thinly slice into half-moons. Trim, then thinly slice scallions, separating whites from greens. Zest 1 tsp zest from lime; quarter lime.
In a small bowl, combine tomato, radishes, half the scallion greens, half the lime zest, and a large squeeze of lime juice. Season generously with salt and pepper.
Pat chicken dry with paper towels; season all over with salt, pepper, and 2 tsp Southwest Spice (we’ll use the rest later). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-7 minutes.
Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with scallion whites, juice from 2 lime wedges, remaining lime zest, and remaining Southwest Spice. Mash with a fork until mostly smooth. Season with salt and pepper.
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
Spread mashed avocado onto tortillas, then top each with chicken, avocado slices, and salsa. Garnish with remaining scallion greens. Serve any remaining lime wedges on the side for squeezing over.
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