Change the chicken for beef, shrimp or keep it vegetarian
Enjoy with a cold Mexican beer and a side of salsa
Preheat the oven to 170 ̊C. Heat 2 tablespoons of the oil in a large frying pan. Add the peppers and onions and cook for 8 minutes until slightly charred and soft. Set aside and keep warm covered with foil.
Heat the rest of the oil and cook the chicken strips for 8 minutes, turning the pieces over half way through. Add the smoked paprika and the juice of 2 limes and cook for 30 more seconds. Add the cooked onions and peppers and the slices of mango. Cook for a minute, remove from the heat and cover. Wrap the tortillas in foil and bake for 5 minutes, until warm.
Halve and stone the avocadoes. Scoop the flesh out and roughly crush, mixing it with the juice of one lime. Season to taste.
Divide the chicken mixture between the tortillas, top with crushed avocado, coriander leaves and Apetina cubes. Roll and serve with slices of lime on the side.
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