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Super Spicy Chicken Tacos

Super Spicy Chicken Tacos

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 2 people

Ingredients
  

Chicken

  • 6 chicken thighs skinless and boneless
  • 2 tsp chilli powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp hot smoked paprika
  • 1/2 tsp salt
  • 1 garlic clove finely chopped
  • 1 tbsp rapeseed oil
  • 1 tbsp sour cream
  • 1 tbsp water
  • 1/2 lime juice

Extras

  • 8-10 small soft tacos (10cm diameter)
  • 1 handful fresh coriander
  • guacamole (recipe here)
  • sour cream
  • sriracha hot sauce

Charred sweetcorn

  • 150 g sweetcorn
  • 1 tsp cumin
  • 1 tsp smoked hot paprika
  • 1/2 small red chilli finely sliced
  • 1 handful fresh coriander finely chopped
  • Salt and peper seasoning

Instructions
 

  • Remove excess fat from the chicken thighs and then slice each one into three strips, set aside.
  • Mix the marinade ingredients together in a bowl, season with black pepper.
  • Add the chicken and coat thoroughly. Leave to marinate for at least 30 minutes but preferably up to 24 hours.
  • Place a cast iron griddle pan on a high heat for at least 5 minutes until close to smoking hot. Add the chicken in small batches, being careful not to overcrowd the pan.
  • Turn the chicken every 30 seconds to a minute and cook for 2-3 minutes. Heat a frying pan on a low-medium heat. Transfer the griddled chicken to the frying pan to heat through for 5-10 minutes.
  • For the charred sweetcorn, add a little oil to a frying pan on a high heat. Add all the ingredients to a pan, mix together so evenly coated then leave to char. Aggravate the pan every minute or so to prevent them from sticking. Cook for 3-5 minutes or until charred.
  • Cook the soft tacos in a dry frying pan according to packet instructions.
  • Assemble the tacos. Spoon guacamole on the bottom, followed by a few strips of chicken. Spoon on some of the charred sweetcorn, followed by sour cream, coriander and sriracha hot sauce.
  • Serve and enjoy!