Crispy Chicken Taco Cups with Avocado Pico de Gallo

Method

1. Make the pico de gallo: In a bowl, combine the cubed avocado, cherry tomatoes, chopped jalapeño, fresh coriander, lime juice, and a pinch of salt and pepper. Stir gently and refrigerate until serving.
2. Marinate the chicken: In a separate bowl, toss the diced chicken thighs with the Mexican spice mix and olive oil until evenly coated.
3. Cook the chicken: Heat a large non-stick pan over medium-high heat and spray with oil. Add the chicken and cook, stirring occasionally, until browned and nearly cooked through.
4. Add aromatics: Add the finely sliced red onion and minced garlic to the pan. Sauté for 2 minutes until the onion softens.
5. Finish the filling: Stir in the diced tomatoes, drained sweet corn, tomato paste, light cream cheese, and salt. Cook for 2–3 minutes until the sauce thickens and coats the chicken. Remove from heat and set aside.
6. Prepare tortilla cups: If using tortillas, preheat the oven to 400°F. Gently press one mini flour tortilla into each hole of a 12-hole muffin tin, folding the edges to form a bowl shape.
7. Assemble tortilla cups: Place a small pinch of shredded mozzarella and cheddar in the bottom of each tortilla cup. Spoon the chicken filling on top, then sprinkle with more cheese.
8. Prepare capsicum cups (low-carb version): If using capsicums, slice off the tops and remove the seeds. Place them on a baking tray, drizzle with olive oil, and season with salt and pepper. Pre-bake at 400°F for 15 minutes to soften.
9. Assemble capsicum cups: Remove the capsicums from the oven. Add a small amount of cheese to the bottom of each, fill almost to the top with the chicken mixture, and top with more cheese.
10. Bake: Place both the tortilla cups and capsicum cups in the oven. Bake at 400°F for 13 minutes, until the cheese is melted and the tortillas are golden and crisp. Serve hot with the pico de gallo and a dollop of sour cream.