Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 550g boneless skinless chicken breast fillets
• 1 tablespoon canola oil, divided
• 2 ripe but firm nectarines, halved, pitted
• 1/4 cup red onion, finely diced
• 1/2 jalapeno chilli, seeded, cut into small dice (optional)
• 2 limes, zest finely grated, juiced
• 2 teaspoons caster sugar
• 1 large avocado, peeled, pitted, coarsely chopped
• 10 small flour tortillas (15cm), warmed
• 1/2 cup fresh coriander leaves, loosely packed

Method

• Step 1 Prepare a barbecue for medium-high heat. In a small frying pan over medium-high heat, stir coriander and cumin seeds for 2 mins or until toasted and beginning to pop. Using a mortar and pestle, grind toasted spices into a powder. Mix in 1 teaspoon salt and 3/4 teaspoon pepper.
• Step 2 In a large bowl, toss chicken, spice mixture and 3 tsp oil to coat. Barbecue chicken, turning halfway through cooking, for 12 mins or until cooked through. Let rest 5 mins. Thinly slice.
• Step 3 Meanwhile, brush cut sides of nectarine halves with remaining 1 teaspoon oil and barbecue cut side down, moving as needed, for 5 mins or until char marks form. Cut nectarines into small dice. In a small bowl, toss nectarines, onions, jalapeño, 3 tbs lime juice, and sugar. Season salsa with salt.
• Step 4 In a medium bowl, combine avocado, 2 tsp lime zest, and 2 tablespoons lime juice. Using a fork, mash avocado to an even consistency. Season with salt.
• Step 5 Spread mashed avocado over centre of tortillas. Top with chicken, fresh coriander and salsa and serve.