Serves 2-4

  • Use butterflied chicken filet if preferred.
  • 1 tbsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp. dried oregano
  • ½ tsp. chilli powder
  • 2 large tomatoes, diced
  • 1 red onion, diced
  • 1 green chilli or jalapeno pepper, chopped
  • 3 tbsp. fresh coriander, chopped
  • 2 tbsp. lime juice zest
  • 8 chicken tighs, boneless and scored
  • 2 red pepper, sliced
  • 1 large onion, halved and sliced
  • 2-4 soft tortillas, warmed
  • 1 avocado, sliced
  • Chopped coriander
  • Salt and pepper


  1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander, ground cumin, dried oregano, salt and chilli powder. Stir and set aside.
  2. Next, prepare the salsa. in a small bowl, place the tomato, red onion, chilli, fresh coriander, a pinch of the spice mix and 2 tbsp. lime juice. Stir to combine. Set aside covered until needed.
  3. Sprinkle the chicken thighs with some of the spice mix. Preheat a large sauté pan and add the chicken pieces. Cook flipping once for 5-8 minutes until it cooked through.
  4. Remove from the heat and set aside on a board for a minute to let the juices settle.
  5. In the meantime, in a second pan, over high heat, drizzle some oil and add the peppers and onions, garlic.
  6. Sauté for 2 minutes until just softened, remove from the heat and season with some spice mix and extra salt and pepper if needed.
  7. Warm the tortillas. Slice chicken thighs thinly and serve in warm tortillas with the vegetables, some avocado slices if using, dollop of salsa, drizzle of lime.
  8. Enjoy immediately with extra dip such as sour cream, jalapenos, grated cheese or other if desired.