Chicken Tacos with Avocado & Mango Salsa

Nutrition per serving

Ingredients

• Raw Chicken Breast
• Olive Oil
• Ground Cumin
• Paprika, dry powder
• Coriander, fresh, raw
• Onion powder
• Mexican lime
• Sea Salt
• Pepper, black, ground
• Mango
• Red Capsicum
• Red Onion
• Coriander, fresh, raw
• Mexican lime
• Corn Tortilla
• Hass Avocado
• Cabbage, red, raw
• Plain Greek Yogurt
• Lemon Juice

Instructions

1. 1.Cut the chicken thigh fillet into thin strips. Dice the avocado, mango and red capsicum into small pieces. Finely chop the red onion and fresh coriander, and shred the red cabbage into thin strips.
2. 2.In a bowl, combine the olive oil, ground cumin, smoked paprika, ground coriander, onion powder, lime juice, salt and black pepper. Add the chicken strips and toss until evenly coated.
3. 3.Heat a frying pan over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden and thoroughly cooked, reaching an internal temperature of 75°C.
4. 4.Combine the diced avocado, mango, red capsicum, chopped red onion and fresh coriander in a bowl. Add the lime juice and gently mix to combine without mashing the avocado.
5. 5.Heat the corn tortillas in a dry frying pan for approximately 30 seconds on each side, or follow the packet instructions, until warm and flexible.
6. 6.Divide the shredded red cabbage and cooked chicken between the warm tortillas. Spoon the avocado and mango salsa over the chicken and finish with Greek yoghurt. Serve with a lime juice, if desired.