La Banderita Chicken Skewer Tacos with Peanut & Chilli Salsa | Justine Schofield Recipe

Ingredients

• 8 x La Banderita 8″ flour tortillas
• 8 chicken thighs, cut into 4
• 2 tbs. olive oil
• 1 heaped tsp. dried oregano
• 2 tbs. of chipotle in adobo sauce
• 1 clove of garlic
• 1 small tomato, cut into 4
• 1 tsp. apple cider vinegar
• 1 tsp. honey
• 1/2 tsp. allspice powder
• 1/4 cup of crunchy peanut butter
• 1/4 a small savoy cabbage, finely shredded
• 1/2 bunch of coriander, stalks and leaves chopped
• 1/4 bunch of mint, leaves picked and torn
• 1 lime, peeled and cut into small pieces
• 6 spring onions, light and white part finely sliced on a diagonal
• Salt and pepper