Ingredients
- 500g chicken thighs, cut into strips
- 8 small corn tortillas
- 1 mango, diced
- Half a red onion, finely diced
- 1 jalapeno, minced
- Juice of 1 lime
- Half a cup Greek yoghurt
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt
- Fresh coriander
Instructions
- Season chicken strips with cumin, smoked paprika, and salt.
- Pan-fry chicken over medium-high heat for 4 to 5 minutes per side until crispy and cooked through.
- Mix mango, red onion, jalapeno, and lime juice together for the salsa.
- Warm tortillas in a dry pan for 30 seconds each side.
- Assemble: spread yoghurt on each tortilla, add chicken, top with mango salsa and fresh coriander.