A healthier take on a family favourite. Serve up at a BBQ or part of DIY taco night and don't forget the guacamole and salsa!
- 450g skinless chicken breasts
- 2 tsp rapeseed oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 8 hard-shell tacos
- 2 little gem lettuces, shredded
- 8 tsp 0% Greek yoghurt
- Some coriander, chopped
- Lime wedges to serve
Mix the rapeseed oil, paprika and cumin on a large plate.
Put the chicken on the plate and rub the spiced oil all over it. Season with salt and pepper.
Heat the grill to high.
Line a baking tray with foil and place the chicken on top, plump side up.
Grill for roughly 10 minutes or until cooked. You don't need to turn it halfway through.
When cooked, remove from the grill and cover loosely with foil. Set aside for 5 minutes.
Heat the oven to 180c/160 fan/gas mark 4.
Chop the chicken into chunky slices and spoon over the juices from the baking tray.
Put the taco shells on a baking tray and warm in the oven for a few minutes.
Take the shells out of the oven. Stuff in the chicken and lettuce, drizzle the yoghurt on top and sprinkle on the coriander. Serve with wedges of lime for squeezing.
Over 2,500 independently owned stores nationwide.