Giving tacos a tangy lift - Chicken tacos

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Chicken tacos (Serves four or five)


INGREDIENTS

4 boneless chicken thighs, skin and visible fat removed

1 tsp cumin powder

1 tsp chilli powder

1 tsp salt and pepper, to taste

1 tsp light soya sauce, optional, but it adds a complex sweetness to the meat. Or else, add a little more salt

1 tsp vegetable oil

8 to 10 corn taco shells, available from supermarkets

1 head of a baby gem lettuce (also known as romaine or cos), washed and dried

4 or 5 red radishes, stems removed, washed and sliced

1 ripe avocado, peeled, pitted and sliced

FRESH TOMATO SALSA

4 or 5 ripe tomatoes, quartered

1 small onion, peeled

2 green chillies, cut into two or three

1 sprig fresh coriander, root removed, using only the leaves and stems

Juice from a lemon

1 tsp salt or to taste

METHOD

Marinate the chicken thighs with spices, salt, soya sauce and pepper. Rub the meat with oil and leave aside, covered, in the fridge for at least an hour.

Prepare the salsa.

Cut the tomatoes, onion, green chilli and coriander into pieces. Chop the mixture either by hand or coarsely in a food chopper. Season with salt and lemon juice to taste. Leave aside, covered, for flavours to develop.

Heat the grill and when hot, grill the chicken for about four minutes on each side. Remove and leave the meat to rest for about 15 minutes.

Slice the grilled chicken. Line a taco shell with a lettuce leaf. Fill with the sliced chicken and top with sliced radishes, avocado and coriander leaves. Add the tomato salsa and serve.

 
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