Crispy chicken & pineapple tacos

Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa. Best enjoyed with a margarita

6 skin-on boneless chicken thighs 2 tsp smoked paprika 2 tsp ground coriander 2½ tbsp olive oil 3 tbsp mayonnaise 100ml soured cream ½ tbsp chipotle paste 1 large, ripe avocado 1 lime, juiced 8 small flour tortillas For the salsa ½ medium pineapple ½ small red onion, finely chopped 1 red chilli, finely chopped Small bunch of coriander, finely chopped

1 lime, juiced

PREP: 35 MINS COOK:25 MINS PLUS AT LEAST 1 HR MARINATING SERVES 4

1

Remove the skin from the chicken and set it aside. Slice the chicken into strips. Toss in a bowl with the paprika, ground coriander, 2 tbsp of the olive oil and a good pinch of salt. Cover and leave to marinate for at least 1 hr or up to 24 hrs.

2

For the salsa, cut the pineapple down the length, cut out the core, then cut the flesh into small cubes. Toss in a bowl with the red onion, chilli, coriander and lime juice.

3

Heat the remaining oil in a non-stick frying pan. Season the chicken skin with salt and fry over a high heat for 3-5 mins on each side until golden brown and crisp. Set aside on a plate lined with kitchen paper. Tip the marinated chicken into the pan and fry over medium-high heat for 10-12 mins, turning halfway through.

4

Mix the mayo, soured cream and chipotle paste together in a bowl. Mash the avocado with the lime juice and some seasoning in another bowl.

5

Heat the oven to 180C/160C fan/gas 4 and warm the tortillas on a baking tray for 5-7 mins, or in a microwave for 1-2 mins. Let everyone fill their own with the spicy soured cream, avocado, chicken, salsa and crumbled chicken skin.