Chicken Taco

Serving: 2

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Directions

Place coriander, garlic, paprika, plain yogurt, black pepper and salt into a blender
Pulse the blender to form a robust liquid.
Place the mixture in a bowl and add the flour.
Dip the chicken breast in the southern mix and fry on 180 degrees until crispy and cooked trough.
<h3>Filling:</h3>
Mix pineapple, cheddar, lettuce and tomato in a bowl.
Pipe the sweet chilli potato inside the taco casing and add the vegetable filling.
Place the southern chicken on top of the mixture and serve while hot.
<h3>Potato Tortilla wraps:</h3>
Mix flour ,baking powder, and salt in a large bowl.
Rub in potato and butter until you get a crumbly texture. Slowly add the water while mixing with your hands to form a soft dough.
You might not need all the water.
Knead the dough for for 4 to 5 minutes or until smooth and elastic.
Lubricate the top of the dough with a little olive oil and rest for 10 minute.
Divide the dough into small balls and roll out into desired thickness.
Cook in a heavy frying pan until bubbly on top, turn on opposite side for 2 minutes.
Keep stacked and warm inside a clean tea towel.