Crispy Chicken Tacos with Fresh Pineapple and Lime Salsa

These tacos combine crunchy pan-fried chicken pieces with creamy avocado, fresh pineapple, a hint of chilli and the tang of lime to send your tastebuds in to their own little Mexican mouth fiesta.

Ingredients (serves 2)

4 soft tortillas

4 chicken thigh fillets chopped into cubes

2 tablespoons vegetable or olive oil

2 fresh limes

1 avocado halved and sliced

2 cups fresh pineapple chopped

Fresh coriander and fresh sliced chilli if you like some heat 1 tbsp corn flour

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Roquette or iceberg lettuce

1/2 cup sour cream, yoghurt or mayonnaise

1 tsp chipotle in adobo sauce

1. 2. 3.

Mix the paprika, onion and garlic powders in to the cornflour and roll the chicken pieces in to this dry mix.

Mix the sour cream and chipotle together. Halve, deseed and slice the avocado.

Mix chopped fresh pineapple with some fresh chopped coriander and a squeeze of lime juice. Fresh chopped mint is also a delicious optional extra, if you have some.

Panfry chicken pieces until golden, crispy and cooked through.

Heat tortillas one side only in a dry frypan until slightly golden, fold in half and keep warm.

Open out the tortillas browned side down and place some roquette or lettuce and chicken pieces evenly with sliced avocado a spoon full of pineapple salsa and drizzle with the chipotle sour cream/mayo and a squeeze of lime.