Peri Peri Chicken Tacos

Mayonnaise with a Mediterranean twist? Don't mind if we do! Dr. Will’s Olive Oil Mayo is made with a blend of olive oil and extra virgin olive oil and packs a punch - all natural and seed oil free. Turn up the heat with these Peri Peri Chicken Tacos, spicy, smoky, and packed with flavour. Tender chicken thighs are marinated in zesty peri peri spices, then once cooked, layered into soft tacos with crisp lettuce, and a vibrant sweetcorn salsa. We smash them in the pan with melted cheese for crispy edges and gooey, golden perfection. The star of the show is Dr. Will’s Olive Oil Mayo, whipped with a squeeze of fresh lime and peri peri spices to add a creamy, tangy kick that balances the spice perfectly.

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Ingredients

chicken thighs 400 g
peri peri seasoning 1 tbsp
lime 2 (juice)
Dr. Will's olive oil mayo 3 tbsp
little gem lettuce 1 (shredded)
red onion 1 (chopped)
tinned sweetcorn 150 g (drained)
soft taco wraps 8
grated mozzarella 100 g (grated)

Method

Cook the chicken

In a bowl, toss the chicken thighs with most of the peri peri seasoning (keep a teaspoon for the dressing) and a dash of olive oil, and a pinch of salt and pepper. If you like you can marinate the chicken overnight, or else cook it straightaway.
Heat a dash of oil in a large frying pan over a medium-high heat. Cook the chicken thighs for 5–6 minutes per side, until fully cooked and slightly charred.
Transfer from the pan and when cool enough to handle, shred with two forks into small pieces.

Make the zingy lime mayo dressing

Juice the lime.
In a small bowl, mix the Dr. Will's Olive Oil Mayo with half the lime juice, a teaspoon peri peri seasoning, and a pinch of salt to make a creamy, tangy drizzle.

Make the sweetcorn salsa

Shred the little gem lettuce.
Chop the red onion. Drain the sweetcorn.
In a bowl mix together the lettuce, red onion and sweetcorn with the reserved lime juice and season with salt and pepper.

Assemble & cook the tacos

Heat a large frying pan on a medium heat. Place a soft taco wrap in the pan, sprinkle over some grated mozzarella and chicken. Fold over and press down, cook for 3 minutes, then flip over and cook the other side for another couple of minutes, until the cheese melts and the edges are crispy. Repeat with the remaining tacos.

Plate Up

Open the tacos and add some sweetcorn salsa with a drizzle of the lime mayo dressing. Tuck in and enjoy!

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