Tacos are the ultimate in interactive eating – once you’ve prepared and cooked all the elements, put them on the table and let your guests assemble their own.

Recipe: Ruth Pretty  Photo and styling: Carolyn Robertson

Makes 12 tacos. Serves 6

INGREDIENTS

2 tablespoons olive oil
finely grated zest and juice of 1 lemon
2 tablespoons roughly chopped marjoram or oregano leaves
generous pinch of freshly ground black pepper
3 single chicken breasts, skin on
½ teaspoon flaky salt
12 store-bought soft tortillas
36 asparagus spears, tough ends removed, blanched in boiling water and refreshed under cold water
Lemon Mustard Sauce (recipe follows)

METHOD

Stir together the olive oil, lemon zest and juice, herbs, and pepper. Add the chicken and toss to coat, then cover and leave to marinate in the fridge for at least one hour.

Heat the oven to 200°C. Place chicken, skin side up, in a small baking dish and sprinkle with salt. Bake for 20 to 25 minutes, or until the chicken is cooked and internal juices run clear. Remove from the oven and rest under a tea towel for 5 to 10 minutes until cool enough to handle. Shred the chicken by pulling pieces from top to bottom. Set aside.

Reduce heat to 180°C. Stack the tortillas in two piles and wrap in foil. Warm through in the oven for 5 to 10 minutes. Season the chicken and pile a small amount down the centre of each tortilla.

Top with 3 asparagus spears, then drizzle with Lemon Mustard Sauce and serve.

Cook’s tip: I find that cooking chicken breasts with the skin on makes the chicken tastier.

Lemon Mustard Sauce

Whisk together 200ml natural yoghurt and the juice of 2 lemons. Stir in 2 tablespoons melted honey, 2 tablespoons dijon mustard, 1 teaspoon finely chopped marjoram or oregano leaves and ½ teaspoon flaky salt.

Enough for 12 tacos

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