This recipe is short but sweet, making it perfect for when you fancy something fun and exciting but don’t quite fancy spending a lot of time in the kitchen. You can easily alter the chilli quantities to suit your personal taste and can pretty much include any extra toppings you like- salsa is a must-have though!

SERVES 5 (3 TACOS EACH): PREP/COOKING TIME- 30 MINUTES

Ingredients:

• 15 mini tortilla wraps, or taco shells
• 1kg chicken breast or thigh
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp garlic powder
• 1 tsp cayenne pepper (you can use mild chilli powder if you don’t want it spicy)
• 1 tsp paprika
• 1 tsp chilli flakes (this is also optional depending on how hot you want it)
• 3 tsp chipotle paste
• 1 tbsp tomato puree
• 100ml chicken stock
• oil
• salt and pepper to season
• FOR THE GUACAMOLE: 2 ripe avocados, mashed (if you like chunky guac, don’t make it loads!)
• 1 small red onion, finely diced
• 3 small tomatoes, finely diced
• lime juice (or lemon)
• handful of corriander, roughly chopped
• 1 small red chilli, finely diced
• FOR THE SALSA: 6 tomatoes, finely diced
• half a white onion, roughly chopped
• 3 cloves of garlic, roughly chopped
• coriander stalks
• 1 green chilli, roughly chopped
• 1 tbsp white wine vinegar

Method:

1. In a small bowl, mix together to dry spices, chipotle paste and about a tablespoon of water so that it forms a paste. Put the chicken in a separate large bowl and- as gross as it might be- use your hands to rub the paste over all the chicken, making sure to get into any cracks and crevices to ensure its evenly coated. Cover with clingfilm and leave to one side. It’s not necessary to marinate the chicken for ages, but if you do this before prepping the salsa and guacamole, it gives it a little time to soak up the flavour.
2. For the salsa, roughly blend together the onion, chilli, garlic and coriander stalks. For a chunky salsa, just blend this roughly. Mix this in a bowl, together with the finely diced tomato, vinegar and just a pinch of salt. You can chuck in some coriander leaves here too if you fancy! Cover and pop in the fridge.
3. For the guacamole, simply mix together all the ingredients in a bowl and squeeze over the lime juice. This is primarily for flavour but it also helps prevent to avocados from going slightly brown before you’re ready to serve (so lemon works just as well). Cover this and put it in the fridge too.
4. In a large pan, heat about a tablespoon of oil. Add the chicken (but don’t wash up the bowl it was just sat in!) and fry for 3-4 minutes on each side, until brown. Then remove, and shred with 2 forks. Don’t fret if some of the chicken is still a little pink inside, this will all cook when simmering in the sauce. In the bowl with the leftover marinade, add the chicken stock and tomato puree and mix everything together, making sure to get all to last scraps of marinade. Return the chicken to the pan, with the sauce, and over a medium heat, continue to cook for about 5 minutes, until the chicken is done and the sauce has thickened a little (and any of those raw chicken juices have cooked off!). Season to taste.
5. And voila! Create little pocket with the tortillas and spoon in as much chicken and toppings as you like- and then sprinkle over a few coriander leaves for the aesthetic of course.