zoom Grilled chicken tacos with radish and mango salsa

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    Grilled chicken tacos with radish and mango salsa

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    Grilled chicken tacos with radish and mango salsa

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes

    Serves: 4


    ½ red onion, finely chopped
    80g radishes, trimmed and thinly sliced
    1 red chilli, deseeded and finely chopped
    28g pack coriander, roughly chopped
    1 tsp fish sauce
    2 limes, halved
    400g chicken mini fillets
    1 tbsp olive oil
    2 garlic cloves, crushed
    10g unsalted butter, softened
    1 tsp ground cumin
    1 tsp sweet smoked paprika
    8 corn and wheat (or plain flour) tortillas
    2 little gem lettuces, shredded
    1 avocado, halved and sliced


    1. For the salsa, put the mango, red onion, radishes, chilli and most of the coriander in a bowl with the fish sauce. Season, squeeze over 1 tbsp lime juice and stir to combine. Set a griddle pan over a medium-high heat. Season the chicken and coat with the olive oil. Griddle for 2-3 minutes on each side, until charred in places and cooked through.

    2. Meanwhile, in a large bowl, combine the garlic, butter, cumin and paprika; season. Add the cooked chicken to the bowl and toss gently until the flavoured butter has melted and coated the chicken. Heat the tortillas one by one in a dry frying pan over a medium heat. Cut the remaining lime halves into wedges. 3 To assemble, scatter some lettuce over each tortilla and top with the avocado, chicken and salsa. Scatter over the remaining coriander and serve with the lime wedges. 

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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