Chicken Meatball Tacos
Minced Chicken	g
Red Onion
Garlic Clove
Fresh Mint	tbsp
Sweet Smoked Paprika Powder	tsp
Avocado
Salt & Pepper to taste
Olive Oil
Mango Jalapeño Salsa
Jalapeño
Mango
Fresh Coriander	g
Fresh Ginger	cm
Lime Juice	tbsp
Sauce
Mayonnaise	g
Sweet Thai Chili Sauce	tbsp
Hot Sauce	tbsp
Lime Zest	tsp
Sea Salt

1. Preheat the oven to 180 ºC and line two baking sheets with parchment.
2. Peel the garlic and onion and chop into small cubes. Wash the mint, shake dry, pluck the leaves from the stems and chop.
3. In a bowl, mix the minced meat with the onion, garlic, mint, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
4. In the meantime, peel the mango, remove the pulp from the pit and cut into cubes about 1 cm in size. Wash the coriander, shake dry, pluck the leaves from the stem, and roughly chop. Peel and grate the ginger. Wash the jalapeño, pat dry, remove the seeds and finely chop. In a medium bowl, mix the mango, coriander, jalapeño, ginger, lime juice, and a pinch of salt.
5. Peel the avocado, remove the pit and cut into wedges. Prepare the tortillas according to package instructions.
6. To make the sauce. Combine mayo, chili sauce, hot sauce, and lime zest in a bowl. Season with salt.
7. Stuff the chicken meatballs, mango salsa and avocado wedges into the warmed tortillas. Serve with the spicy creamy sauce.

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