Barbecued Spicy Chicken Tacos with Mango Salsa
Chicken thighs are tossed with smoked paprika, cumin, chilli, oil and garlic and barbecued. These are sliced and served in soft taco tortillas with sliced iceberg lettuce, avocado and a salsa of cooked red onion, lime juice, sugar, chilli, diced mango and mint.
Put the cumin, paprika, chilli flakes, oil, garlic and a large pinch salt into a large bowl and mix well.
Add the chicken and toss so it is coated with the spice mix.
Barbecue the chicken over moderate to low heat on a barbecue for about 10 minutes on each side or until cooked through.
(You could also panfry the chicken or roast in a 200°C oven)
Once the chicken is cooked, slice it 1cm thick across the grain of the meat.
To make 1 taco, put some lettuce, avocado and sliced chicken in the middle of a warm taco.
Add a spoonful of the mango salsa and serve.
Repeat for the other 11 tacos.
(Line the tacos up side by side on a clean surface and do an “assembly line” to do them all at once)
For the salsa:
Put the water, chilli, onion, sugar and the juice of 1 lime into a small saucepan and bring to the boil.
Boil 5 minutes or until almost all the water has evaporated.
Remove the onion mixture to a plate and place in the freezer to cool quickly.
Once cool, add the mango, the juice of the other lime and salt to taste.
Just before serving stir in the mint.
½ Large red chilli, thinly sliced
1 Medium red onion, finely chopped
Juice of 2 large limes
2 Mangos, peeled, flesh cut from the stone and finely diced
3g Mint leaves, thinly sliced when needed or they will turn black
Chicken Tacos and Filling:
8g Ground cumin
5g Sweet smoked paprika
Large pinch chilli flakes
45ml Vegetable oil
3 Cloves garlic, finely chopped
800g Skinned boned free range chicken thighs
12 Farrahs Flame Baked Taco Tortillas, warmed in a hot oven when needed
½ Iceberg lettuce, washed drained and thinly sliced
3 Avocados, peeled, stoned and sliced 1cm thick