Peri-Peri Chicken Tacos

Method

1. Blend or pound the chillies, garlic, smoked paprika, oregano, cumin, oil, some of the lime zest and juice and most of the salt into a smooth peri-peri marinade. Open out the thick parts of the chicken with a knife so the pieces are an even 1.5 cm thick, coat them in the marinade and refrigerate for 30 min.

   Add in this stepBird's eye chillies 2Garlic cloves 2Smoked paprika 1½ tspDried oregano ½ tspGround cumin ½ tspVegetable oil 2 tbspLimes ½Salt 0.6 tspBoneless chicken thighs 300 g

2. Toss the cabbage, diced mango, red onion and chopped coriander with lime juice in a bowl. Left until serving, it softens slightly but stays crunchy.

   Add in this stepCabbage, finely shredded 120 gRipe mango ½Red onion, thinly sliced ½Fresh coriander 5 gLimes ½

3. Mash the avocado with a fork and mix in the sour cream, lime juice and remaining salt until smooth. Press cling film onto the surface to slow browning.

   Add in this stepRipe avocado 1Sour cream 80 gLimes ½Salt ⅛ tsp

4. Heat a 26 to 28 cm frying pan over medium-high heat, add the chicken smooth side down and cook in 1 batch(es) for 5 min on each side. A crowded pan steams instead of browning. When it is charred in spots and the thickest part reads 75°C, move it to a board, rest for 3 min, then slice 1 cm wide.

   medium-high heat

5. Heat a dry pan over medium heat and warm the tortillas for 30 sec on each side, until soft and lightly charred. Wrap them in a clean tea towel so they do not dry out.

   Add in this stepCorn tortillas (15 cm) 6

   medium heat

6. Spread crema on each tortilla and top with chicken and mango slaw. Serve straight away with lime wedges and extra coriander.