If you don’t have any shredded chicken in the fridge, first poach the chicken in a saucepan or pot with a lid by covering the chicken breast with room temperature water, and adding any aromatics you like, such as garlic, bay leaves and peppercorns.
Bring the water to a boil, then reduce to a low simmer, cover the pot with a lid, then check the chicken breast for doneness at around 8 minutes. Do this by poking an instant-read thermometer in the thickest part of the breast; when it’s at 74°C, the chicken breast is done.
Transfer the poached chicken to a cutting board to allow it to cool, then shred the chicken breast into bite-sized pieces by simply using your fingers to pull the chicken apart into strips following the natural grain of the chicken.
If you don’t have any chilli con carne on hand, while the chicken is poaching and cooling, you could make our quick and easy vegetarian chilli (link to recipe) or use a can of refried beans, which can be heated in a pan to be spread onto the tortillas.
While the chilli or refried beans are heating, warm the soft flour tortillas on a dry griddle pan or your favourite fry pan, then transfer them to plates.
Assemble your tacos: spoon the mashed avocado onto the two tortillas, spreading it the length of each tortilla; do the same with the chilli con carne, vegan chilli or refried beans; lay the shredded chicken pieces on top; and, lastly, garnish with Mexican pickles, fresh chillies or jalapenos, and fresh coriander leaves.
Serve with a selection of Mexican hot sauces, salsa, cotija cheese, and lime quarters.