Peel and finely dice the onion. Finely dice the tomatoes. Finely chop the coriander leaves. Combine the onion, tomatoes and coriander in a bowl with half of the lime juice and generous pinch of salt. Set aside. 

Peel and finely dice the shallots. Peel and mince the garlic.

Heat a non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, taco seasoning, smoked paprika powder and chipotle powder (spicy!) and cook for 1 min further.

Add the pulled chicken, tomato passata, honey and (0.5/1/1) stock cube. Simmer for 5 min.

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the remaining lime juice. Mash the avocado with a fork, leaving some bits chunky. Season with a pinch of salt. Set aside. 

Warm the tortillas in a pre-heated oven or microwave. Assemble the tacos by topping the tortillas with the chicken tinga, guacamole, and finally the pico de gallo.