Chicken Tacos with Guacamole and Messino Chili Balsamic Glaze
Juicy spiced chicken, creamy guacamole, and a punchy chili glaze made with Messino red balsamic—layered in warm tortillas for a Mediterranean-Mexican flavor mashup.
Ingredients:
For the chicken
500g (1 lb) boneless chicken thighs or breasts, sliced
1 tbsp Revoo extra virgin olive oil
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
Salt and pepper, to taste
For the chili balsamic glaze
2 tbsp Messino Red Balsamic Vinegar
1 tbsp honey or maple syrup
1 tsp chili flakes or hot sauce (adjust to taste)
1 small clove garlic, finely grated
For the guacamole
2 ripe avocados
Juice of 1 lime
1 tbsp finely chopped red onion
1 tbsp chopped cilantro
Salt, to taste
To serve
6–8 small corn or flour tortillas
Shredded cabbage or lettuce (optional)
Fresh cilantro, sliced jalapeños, or lime wedges (optional)
Instructions:
Prepare the guacamole
In a bowl, mash the avocados with lime juice. Stir in red onion, cilantro, and salt. Cover and set aside.
Cook the chicken
In a skillet over medium-high heat, warm Revoo olive oil. Add sliced chicken, paprika, chili powder, cumin, salt, and pepper. Sauté until fully cooked and lightly browned, about 6–8 minutes. Set aside.
Make the glaze
In a small pan, combine Messino red balsamic, honey, chili flakes, and garlic. Simmer over low heat for 2–3 minutes until slightly thickened. Drizzle over cooked chicken or reserve for topping.
Assemble the tacos
Warm tortillas in a pan or oven. Fill with chicken, a spoonful of guacamole, and optional greens. Drizzle with chili balsamic glaze.
Serve
Top with fresh cilantro, jalapeños, or extra lime as desired. Serve immediately with a side of pickled onions or grilled corn.
Serving suggestions
These tacos also work great as a deconstructed bowl with rice or quinoa. Add feta or crumbled queso fresco for a creamy twist.