Fresh coriander appears three times in these easy gluten-free chicken tacos with fresh pico de gallo and a cool Hass avocado cream sauce!

Yield: 9 tacos
Prep time: 30 minutes
Cook time: 10 minutes

Gluten-Free Chicken Salsa Fresca Tacos with Hass Avocado Cream

These tacos have everything - tangy lime from the chicken's marinade, sweet tomatoes from the pico de gallo and coolness from the Hass avocado cream! They're easy to make and perfect for a family dinner, plus, if you opt for crunchy corn tacos, instead of floury soft tacos, they'll be gluten-free, too! Everything, except for the taco shells is homemade and super affordable! Winning! 

Ingredients:

For the chicken
1 tablespoon garlic, minced
2 tablespoons brown sugar
4 tablespoons olive oil
3 limes, juices
4 chicken breast steaks, sliced into strips
sea salt
coarse black pepper

For the Salsa Fresca
1/2 white onion, diced
1 lime, juiced
3 medium tomatoes, seeded and diced
bunch of fresh coriander or cilantro, chopped
sea salt

For the Hass Avocado Cream
2 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons coriander or cilantro, chopped
2 Hass avocados, peeled
200 ml soured cream

Gluten-Free Chicken Tacos with Salsa Fresca and Avocado Cream

Instructions:

1. Squeeze the juice of three limes into a large bowl with the cider vinegar, garlic and brown sugar.
2. Whisk in the oil and add the chicken strips. 
3. Refrigerate for at least an hour in the marinade to marinate.
4. Combine chopped tomatoes, onions and coriander with the juice of a lime and a sprinkle of salt. Cover and set aside.
5. Place the peeled avocado in a food processor along with cider vinegar, olive oil and soured cream. Pulse until combined and creamy. Season with sea salt and coriander.
6. Grill the marinated chicken in a stove-top grill or on a barbecue. Discard the leftover marinade.
7. Assemble the tacos by filling each shell with a few chicken strips, spoonfuls of salsa fresca and a drizzle of avocado cream. Serve immediately.