Perfect for busy weeknights, these quick chicken tacos are topped with fresh mango salsa and avocado for a delicious and satisfying meal.
Ingredients 13
2 tsp chilli powder
1 tsp ground cumin
1 tsp smoky paprika
1 tsp dried oregano
1⁄2 tsp garlic powder
1 tsp taco seasoning, optional but so good
salt and freshly ground black pepper, to taste
500 g boneless skinless chicken thighs
1 tbsp olive oil
To Serve
salsa, of your choice
coriander leaves
avocado, chopped
tortilla
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Method 3
In a small bowl, combine , , , , , 1 teaspoon salt and 1/2 teaspoon pepper. Season with this mixture.
Heat in a large cast iron skillet over medium high heat. Working in batches, add to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Serve in tortillas, topped with salsa, avocado, coriander leaves and lime.
Kanika's Kitchen's tips
Perfect for busy weeknights or meal prep for the week. You can cook the chicken and keep refrigerated or marinate and store in containers for up to 3 days.
