Yucatan-style chicken and mango habanero salsa

Yucatan-style chicken and mango habanero salsa

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient

For the marinade

Quantity Ingredient
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
4 tablespoons orange juice
2 tablespoons allspice
4 tablespoons pineapple juice
2 tablespoons lime juice
2 habanero chillies, stems removed
2 jalapeno chillies, stems removed
3 tablespoons rapeseed oil

For the chicken

Quantity Ingredient
5 boneless chicken thighs, skin on
1 lime, juiced

For the tacos

Quantity Ingredient
12 Corn tortillas
4 tablespoons Mango, lime & habanero salsa
4 tablespoons coriander
Pickled habaneros, to taste
4 tablespoons How to make homemade crema
4 limes, quartered

Method

  1. Mix the marinade ingredients together in the jug of your blender and then pulse until you have a smooth paste. Score the chicken thighs and rub the marinade into them. Place in a non-reactive container, cover and leave to marinate for at least 6 hours in a refrigerator.
  2. Fire up your hob (cook top) and put your ovenproof pan or griddle on it with a slick of oil. Preheat your oven to 200°C.
  3. Put the chicken thighs on the griddle, skin side down, and cook for 6–7 minutes, occasionally moving them to ensure they don’t stick. Flip them over, cover the griddle or pan with tin foil and place in the oven for 20 minutes or until they’re cooked through, then take the cover off the pan and put back into the oven for another 10 minutes. Take the chicken out and leave to rest. Meanwhile warm up your tortillas in a dry pan.
  4. When the chicken has cooled a little, take two forks to it and shred it into a bowl. Squeeze the juice of a lime over them.
  5. To assemble your tacos, take a tortilla and put in a big pinch of chicken, a teaspoon of mango, lime & habanero salsa, a pinch of coriander, a couple of pickled habaneros, a teaspoon of crema on top, and a squeeze of lime.
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