1 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.
2 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 the cooking and set the colour.
3 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.
4 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, two green chillies and spring onions, and season with salt.
Cover the surface closely with clingfilm and chill for up to 2 hours until required.
5 To make the tomato salsa, put the tomatoes, remaining chilli and shallot in a non-reactive bowl and season with salt and pepper.
Set aside until required.
6 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.
7 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.
Picture: Marc Millar
• Extract taken from Tom Kitchin’s Meat & Game by Tom Kitchin (Absolute Press, £26)
