Substitute the mango with finely chopped tomatoes and cucumber. for a fresher, crunchier salsa.
Place the chicken breasts between two sheets of cling film and pound them until flat.
Place flour in a bowl, beat the eggs with salt and pepper in another bowl and pour breadcrumbs in a third bowl.
First coat the chicken breasts in flour, then dip them in the egg mixture then finish off with a coating of breadcrumbs.
Fry the chicken breasts over medium heat until crispy and nut-brown on all sides. Slice into strips.
Finely chop the onion, mango and avocado and add chopped chili, finely chopped coriander and lime juice.
Season the yogurt to taste with chili sauce and salt.
Heat the soft taco tortillas, then stuff with salad leaves, chicken strips, mango salsa and yogurt dressing. Serve with a generous sprinkle of grated mozzarella.
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