Chicken tacos

INGREDIENTS 

Chicken:

350 g chicken tighs

1 heaped teaspoon of ground cumin

2 heaped teaspoons of sweet smoked paprika

Beans:

olive oil

1 teaspoon ground roman cumin

3 spring onions

2 cloves of garlic

1 x 400 g tin of black beans

Salad:

1 fresh red or green chilli

2 handfuls of mixed lettuce

½ a bunch of fresh coriander

1 avocado

1 large tomato

soy sauce

extra virgin olive oil

1 lime

To serve:

Lingham's chilli sauce

4 tablespoons fat-free natural yoghurt

8 corn taco shells

1. Cut the chicken into 2cm dice. Season them with salt and black pepper and all the other spices. Heat some oil in a frying pan and cook them until they got a nice dark-brown colour (stir regularly).

2. Put 1 tablespoon of olive oil and the cumin into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer.

3. Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato. Toss and pile all this on a platter. Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together. 

4. Ripple a little chilli sauce through the yoghurt in a small bowl.

5. Serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.