Easy Crispy Chicken Tacos

1. For best results, add 4 teaspoons of salt to the chicken the day before you plan to cook this and keep in the fridge. This will make it extra juicy.
2. Pre-heat the oven to 200°C / 400°F and place a large frying pan over a high heat.
3. Drizzle the chicken & spring onions with olive oil and sprinkle with salt & pepper.
4. When the pan is hot, add the chicken and sear to give them some good colour on the bottom before flipping and doing the reverse side. This should take about 3 or 4 minutes per side. Don’t worry too much if they get a little blackened in places, but don’t overdo it.
5. If the pan is oven-proof, place it in the oven with the chicken. If not, transfer to an oven-proof dish. Add half the spring onions, stir and place in the oven.
6. Cook for a further 20 minutes. Remove from oven and leave to rest for another 5 minutes. Reduce oven heat to 180°C / 350°F
7. Roughly chop the chicken & onions (discard bones if necessary) and add the remaining raw spring onions and coriander leaves and mix up with all the juices. Taste & adjust seasoning.
8. Fill the Gran Luchito Hard Shell Tacos with Gran Luchito Refried Beans (spread this over the base of the shell), the chicken mix and sprinkle with grated mozzarella or your favourite cheese.
9. Place on the baking sheet and bake for 5/10 minutes until the cheese has melted.
10. Remove from oven and serve with fresh lime and Gran Luchito Jalapeño & Pineapple.