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  • 6 chicken thighs (skinless and boneless)
  • 2 tsp chilli powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp hot smoked paprika
  • ½ tsp salt
  • 1 garlic clove (finely chopped)
  • 1 tbsp rapeseed oil
  • 1 tbsp sour cream
  • 1 tbsp water
  • ½ lime (juice)
  • 8 Tacos (small, soft, (( 10 cm diameter )))
  • 1 handful fresh coriander
  • guacamole ((( recipe here )))
  • sour cream
  • Sriracha hot sauce
  • 150 g sweetcorn
  • 1 tsp cumin
  • 1 tsp smoked hot paprika
  • ½ red chilli (small, finely sliced)
  • 1 handful fresh coriander (finely chopped)
  • salt (seasoning)


  1. Remove excess fat from the chicken thighs and then slice each one into three strips, set aside.
  2. Mix the marinade ingredients together in a bowl, season with black pepper.
  3. Add the chicken and coat thoroughly. Leave to marinate for at least 30 minutes but preferably up to 24 hours.
  4. 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.
  5. 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.
  6. 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.
  7. Cook the soft tacos in a dry frying pan according to packet instructions.
  8. 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.
  9. Serve and enjoy!
  10. View the recipe instructions at

Contains allergens
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