Crispy Chicken and Pineapple Tacos

• skin-on boneless chicken thighs↗6
• smoked paprika↗2 tsp tsp
• ground coriander↗2 tsp tsp
• olive oil↗2½ tbsp tbsp
• mayonnaise↗3 tbsp tbsp
• sour cream↗100ml ml
• chipotle paste↗½ tbsp tbsp
• avocado↗1 large, ripe
• lime↗1

  juiced

• flour tortillas↗8 small flour

  8 small

• pineapple↗½ medium

  ½ medium

• red onion↗½ small

  finely chopped

• red chili↗1

  finely chopped

• coriander↗small bunch of

  small bunch, finely chopped

• lime↗1

  juiced

Step-by-step instructions

1. 1

   Remove the skin from the chicken and set it aside. Slice the chicken into strips. Toss in a bowl with smoked paprika, ground coriander, 2 tbsp olive oil and a generous pinch of salt. Cover and let marinate for at least 1 hour, up to 24 hours.

2. 2

   For the salsa, cut the pineapple lengthwise, remove the core, then dice the flesh into small cubes. Mix in a bowl with red onion, chili, coriander and lime juice.

3. 3

   Heat the remaining oil in a non‑stick skillet. Season the chicken skin with salt and fry over high heat 3‑5 minutes per side until golden and crispy. Transfer to a plate lined with paper towel. Add the marinated chicken to the skillet and fry over medium‑high heat 10‑12 minutes, turning halfway through.

4. 4

   Combine mayonnaise, sour cream and chipotle paste in a bowl. In another bowl mash the avocado with lime juice and a little seasoning.

5. 5

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and toast the tortillas on a tray for 5‑7 minutes, or in the microwave for 1‑2 minutes. Let each person fill the tortillas with the spicy sour‑cream sauce, avocado, chicken, salsa and bits of chicken skin.