Chicken Tinga Tacos With Lime Mayo

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Add your chicken thighs to a bowl and sprinkle over your ground cumin, ground coriander and a large pinch of salt

Give everything a good mix up – this is your spiced chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the spiced chicken and cook for 3 min on each side, or until browned

Meanwhile, combine your chipotle paste (can't handle the heat? Go easy!) and tomato paste in a small bowl – this is your tinga paste

Trim, then slice your spring onions finely

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Grate your cheddar cheese

Once the chicken has browned, add the tinga paste and sliced spring onion to the pan

Add 150ml [225ml] [300ml] boiled water and season with a pinch of salt

Cover with a lid and cook for 12-15 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, combine your mayo with the juice of half your lime[s] and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a small bowl – this is your lime mayo

Tip: Roll the lime with your hand on a hard surface (to release more juice) and cut in half

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Once the chicken is cooked, transfer to a clean board and shred it apart, using two forks – this technique is known as pulling

Return the pulled chicken to the pan with the sauce and stir it all together – this is your chicken tinga

Slice the remaining lime into 1 wedge per person