Put the olive oil, lime juice, garlic, salt and pepper, coriander and chipotle paste in a large bowl and mix well. Add the chicken strips and mix so they are well coated and put them in the fridge for an hour.
600 g Chicken breasts, 2 tablespoon Olive oil, 1 Lime, 3 Garlic cloves, 1 pinch Sea salt and black pepper, 1 handful Fresh coriander (cilantro), 2 tablespoon Chipotle paste
Heat the grill (broiler) and put the chicken on a grill pan and under the grill for 18-20 minutes, turning half way through. Make sure to check the chicken is cooked through before serving.
Mix together all the salsa ingredients and then divide between the soft tacos.
2 Romaine lettuce heads, 1 Avocado, 10 Cherry tomatoes, 0.5 Red onion, 1 Lime, 1 pinch Sea salt and black pepper
When the chicken is cooked, cut in to chunks and put into tacos with the salsa.
8 Soft tacos
Try to let the chicken marinate for at least an hour, as it will really allow it to absorb in to the chicken.
Make sure you don't overcook the chicken breasts, otherwise they can become dry.
You can swap the chicken breasts for boneless, skinless chicken breasts.
Bulk these tacos out by serving them with tortilla chips and dips and some Spanish rice.