Spanish colonists brought the radish to Mexico in the 16th century and it’s been a popular ingredient in Mexican food ever since, providing a great texture contrast and a fresh peppery flavour to many dishes. Quick and easy, this tasty recipe is full of fresh flavours and perfect for sharing with friends.
Preparation time: 10 minutes
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tbsp olive oil
- 4 small chicken thighs
- Salt & pepper
- 15 mixed radishes, quartered
- 1 avocado
- small bunch coriander
- ½ lime
- 1 tsp olive oil
- 4 small tortilla wraps (corn if available)
What to do
Pre-heat the oven to 200c.
Place the chicken thighs in a bowl and add the ground cumin, sweet smoked paprika and olive oil, along with a pinch of salt and pepper. Mix well until all the chicken is well coated.
Place the chicken thighs on a baking tray and bake in the oven for 20-25 minutes, until cooked through and the juices run clear. Put to one side to cool, while you prepare the other ingredients.
Warm the tortillas in a dry frying pan and peel and slice the avocado.
Once the chicken has cooled down, shred the meat off the bones and stir through any juices from the baking tray.
Serve the chicken in a warm tortilla, topped with the sliced avocado, radishes and fresh coriander.
Finish with a squeeze of fresh lime juice.