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Grilled chicken tacos with radish and mango salsa
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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.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.