Step 1

Wash and pat dry chicken breasts. Score them lightly

Step 2

Add all the marination ingredients and massage them well. Set this aside until you go ahead to make the salsa and yoghurt dip

Step 3

Prepare the salsa. Here is the recipe link for the mango salsa

Step 4

For the yoghurt dip, whisk the yoghurt well so that there are no lumps. Add sea salt, lime juice and chopped coriander and mix

Step 5

Return to the chicken. Heat a griddle pan, and add the chicken breasts. Roast for around 7-8 minutes, on each side, until they cook through and get a dark brown colour on them

Step 6

Remove on a plate. Using a knife and fork, slice them an inch thick. Leave it to cool down

Step 7

Remove the tortillas on a plate

Step 8

Using a cookie cutter, cut out circular sheets of 7 centimeters diameter. Very lightly, for 30 seconds on one side, toast them over a pan

Step 9

Spread the tacos on a plate

Step 10

Add the sliced avocados and onions. Drizzle some sea salt and lime juice over them

Step 11

Place the grilled chicken

Step 12

Add the mango salsa

Step 13

Now, gently lift from the sides and keep the tacos close to each other so that they can "stand." Add dollops of the yoghurt dip

Step 14

Serve your grilled chicken tacos with mango salsa, at room temperature with some refreshing, chilled lemonade or beer. Enjoy!