Name: Citrus chicken tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 chicken breast fillets, trimmed; 1 1/2 tablespoon smoked paprika; 1 1/2 tablespoon ground cumin; 1 tablespoon mustard powder; 1 teaspoon ground turmeric; 1 tablespoon olive oil; 2 green onions (shallots), cut into matchsticks, plus 1 extra,finely chopped; 1/4 cup coarsely chopped coriander; 1 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 1 large carrot, coarsely grated; 4 iceberg lettuce leaves, shredded, to serve; 6 taco shells, heated, to serve; black-eyed bean, corn and pumpkin salad, to serve; herbed cream cheese, to serve; lemon and lime wedges, to serve

Ingredients

2 chicken breast fillets, trimmed

1 1/2 tablespoon smoked paprika

1 1/2 tablespoon ground cumin

1 tablespoon mustard powder

1 teaspoon ground turmeric

1 tablespoon olive oil

2 green onions (shallots), cut into matchsticks, plus 1 extra,finely chopped

1/4 cup coarsely chopped coriander

1 teaspoon finely grated lemon zest

2 tablespoon lemon juice

1 large carrot, coarsely grated

4 iceberg lettuce leaves, shredded, to serve

6 taco shells, heated, to serve

black-eyed bean, corn and pumpkin salad, to serve

herbed cream cheese, to serve

lemon and lime wedges, to serve

Method

1.Cut chicken in half horizontally. Combine spices on a large plate. Press chicken in, to coat on both sides Drizzle chicken with oil. Cover with plastic wrap and marinate in fridge for 30 mins.

2.Meanwhile, place onion in a bowl with iced water. Refrigerate for 30 mins, until curled.

3.Preheat a chargrill on medium-high. Cook chicken for 4-5 mins each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 mins. Thinly slice chicken.

4.Mix chicken, coriander, zest, juice, extra onion and carrot in a large bowl. Season. Toss to combine.

5.Layer lettuce and chicken in taco shells. Top with Herbed cream cheese and onion curls. Serve with salad and lemon and lime wedges.