avocado oil Archives

Canned food

Upgraded tuna niçoise

20 minutes

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Beetroot recipes

Beetroot broth

30 minutes

Braai recipes

Sundried tomato chicken espetadas with poppy seed dressing

35 minutes

Butternut recipes

Gingery butternut cake with coconut-butterscotch drizzle

45 minutes

Avocado recipes

Best-ever avo toast

5 minutes

Avocado recipes

Avocado-and-lime loaf cake

1 ½ hours

Spicy chicken and pepper tacos

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

3 T Avocado Oil chilli flavoured infusion
1 onion, chopped
1 t dried chilli flakes
1 T ground cumin
2 t ground coriander
4 chicken breast fillets, sliced
2 peppers, seeds removed and sliced
410 g tomatoes, chopped
1/2 t sugar
8 - 12 tacos
1 tub Westfalia Spicy Guacamole
Plain yoghurt, to serve
Fresh coriander, to serve

Method

Heat avocado oil in a large saucepan and sauté onion, chilli flakes, cumin and coriander until soft.

Add chicken and peppers and fry for 1 minute. Add tomatoes and sugar and simmer until cooked through.

Serve spooned into tacos and topped with guacamole, a dash of yoghurt and chopped coriander.

For more information on Westfalia fruit products, visit the official website: www.westfalia.co.za

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Seared summer free-range beef with vibrant veggies

Kale-and-herb barley bowl with poached egg

Upgraded tuna niçoise

Turmeric-and-coconut broth

Beetroot broth

Sundried tomato chicken espetadas with poppy seed dressing

Gingery butternut cake with coconut-butterscotch drizzle

Best-ever avo toast

Avocado-and-lime loaf cake

Chunky salad with granadilla salsa

Banana-and-hazelnut polenta cake with espresso drizzle

Spicy chicken and pepper tacos

Spicy chicken and pepper tacos

Ingredients

Method