• 8 crispy taco shells
  • 1 tbsp oil
  • Marinade
  • 3 tbsp maple syrup
  • 1 tbsp light soy sauce
  • 1 tbsp Simon Gault Home Cuisine Mexican seasoning
  • 1 clove of garlic
  • 1 tbsp cooking oil
  • 500g Turk's free range, skinless chicken thighs, cut into 2cm pieces
  • Filling
  • 1/2 cup lettuce finely shredded
  • 1/4 cup tomato, chopped
  • Topping
  • 100g crumbled feta
  • 1 mango finely diced
  • 4 tsp coriander roughly chopped
  • 8 lime wedges


  1. In a bowl combine the maple syrup, soy sauce, Simon Gault Home Cuisine Mexican seasoning, garlic and oil. Whisk together to combine, add the diced chicken and leave to marinate for at least 30 minutes before cooking.
  2. Heat the oil in a frypan, add the chicken and fry for 6-8 minutes or until the chicken is cooked through. Fill the taco shells with shredded lettuce and tomato then spoon in the chicken mix. Top with crumbled feta, mango and sprinkle with chopped coriander. Serve with lime wedges.