First wash the chicken and put it in a bowl. Make sure you slice the chicken into thin strips, this will make it easier to fit into the taco.
Mix the ginger, garlic, onion, ground mustard, Nando's® sauces, Worcester sauce, mixed herbs, lemon juice and olive oil. Rub it into the chicken.
Pop the chicken into a frying pan over high heat and brown on each side for 5 minutes. Once this is done, put it on medium heat and put the lid on the pan. Leave to cook for 20 minutes, making sure you mix the chicken strips at the 10 minutes mark.
You may want to take this opportunity to place the taco shells into the oven. Preheat the oven to 180 C / Gas 4 and pop them in for 3 minutes on each side. Once done take them out of the oven and let them cool. They will be nice and crunchy.
While the chicken is cooking you may want to take this opportunity to prepare the salad. Grate the radish, carrot and cucumber into thin slices. You should then thinly slice the tomatoes and avocado then finally add the mixed lettuce leaves. Due to the taco shells being very small, its important to grate rather than chop as chunky salad can over pack the taco shell causing less room for chicken.
The sauce is very easy to make. Place the Greek yogurt in a bowl and mix in the lime juice and mint sauce concentrate. This is the perfect topping for your peri peri taco!
By this time the chicken should be ready. Turn on high heat to evaporate any water collected in the pan. The oil will also give the chicken a lovely glaze and it should look nice and juicy. Make sure you do not leave the chicken on high heat for too long, or otherwise it will dry up.
Place the chicken deep into the taco, fill it up with salad, and top it off with minty sauce.