Crispy Tacos stuffed with a Roasted Chicken filling, guacamole and a mix of crunchy, fresh salads

• 1 chicken approx 1.5 kg
• 2 carrots
• 1 head lettuce
• 250 gms of your favourite cheese
• 1 cucumber
• 1 tsp minced garlic
• 2 heaped tbs butter
• ½ tsp salt
• ½ tsp freshly cracked black pepper
• 1 packet ready made taco shells
• 1 tsp spanish paprika
• 2 tbs good quality extra virgin olive oil
• ½ tsp chilli flakes (optional)
• 1 small bowl of shop bought salsa (although I always have a home-made one in the fridge, there is absolutely nothing wrong with a good quality shop bought one)

For the guacamole

• 2 ripe avocados
• ½ white onion finely chopped
• ½ tsp minced garlic
• Juice of half a lemon
• Salt and black pepper for seasoning

• Now the roast chicken part may seem like a palaver, why not just use standard chicken breast, I hear you asking… Simply because, this my friend, is where the flavour from the moist, garlicky, buttery, peppery – part roasted, part caramelised chicken, is going to be sky high. The best part is, once your pop this in the oven, you can pretty much forget about it!
• Preheat your oven to 180 degrees centigrade
• So start by washing and drying your whole chicken with a very clean dishcloth, skin left on. Rub the butter, minced garlic, salt and black pepper all over, including inside the chicken . Wrap the chicken entirely in foil and plug into the hot oven. Forget about it for 45 minutes or so.
• In the meantime, grate your carrots and place in a bowl.
• Deseed your cucumber, peel leaving a few strands of skin on. Grate and place in a separate bowl.
• Slice your cheese into rough wedges and place in a bowl. Sprinkle over some pepper.
• Chop the lettuce up into long shreds.
• Now prepare the guacamole. Simply mash the avocado with a fork and fold in the rest of the ingredients. Check for seasoning and adjust.
• After 45 minutes, open up the foil and the set your oven to grill. Grill the exposed chicken for 5-7 minutes or until golden brown.
• Remove the chicken and with a fork and knife start to shred off all the meat into small pieces. Try and keep all the juices that come out of the chicken – that’s where all that finger licking flavour is!
• Now heat the olive oil in a wide pan. Add the chicken and all the juices, add the spanish paprika, season with salt and plenty of black pepper. Stir fry for a minute or two, tossing it all around so the seasoning is evenly spread. Check and adjust the flavours to your liking. Remember if you fancy a bit of heat, this is the time to add the red chilli flakes.
• Set aside in a bowl.
• A few minutes before serving, heat the ready made tacos under the grill for a few minutes until they start to crisp up.
• Now it’s simply a matter of setting all these items out on the dinner table. The guacamole, the chicken, the carrots, the lettuce, the cheese wedges and the cucumber, the shop bought salsa – not forgetting the tacos.
• Simply let everyone fill their own tacos and watch two or three get devoured very very quickly. This is going to definitely be a regular family treat!!
• Serve with oven cooked potato wedges.