Tacos with crispy buttermilk chicken, sour cream, cheese and salsa

For the crispy buttermilk chicken:

350g chicken breast cut into 2cm thick strips

100ml Northern Ireland buttermilk

1 tablespoon Worcestershire sauce

1 clove garlic, minced ½ teaspoon cracked black pepper

30g plain flour

¼ teaspoon sweet smoked paprika

½ teaspoon fresh or dried thyme

Light olive oil or rapeseed oil for brushing

For the tomato salsa: 1 punnet cherry tomatoes, halved

1 small red onion, finely chopped

Juice and zest 1 lime

2 finely chopped scallions 1 teaspoon sugar

1 teaspoon chopped red chilli To serve:

4 soft flour tortillas 200ml sour cream

2 finely chopped scallions 150g grated Northern Ireland cheddar

Tomato salsa

Mix the chicken breast with the buttermilk, Worcestershire sauce and garlic. Cover and refrigerate for 4 hours or overnight.

Set oven to 220°C and line a baking tray with parchment paper.

Mix the flour, black pepper, smoked paprika, thyme and salt. Take chicken from marinade, roll in the flour mixture and place on parchment paper lined tray. Brush the chicken with oil lightly and place in oven. Cook for about 20 minutes or until crispy and cooked through.

To make the tomato salsa, mix the ingredients (stated above) together, season with salt and pepper to taste.

Mix the scallions into the sour cream.

Cook the tortillas in a dry hot pan for a minute each side.

Take a tortilla and spread a quarter of the sour cream in the middle.

Scatter a quarter of the cheese, and top with a quarter of the crispy chicken. Spoon a quarter of the salsa on top and garnish with some fresh coriander if you wish.