Chipotle Chicken Tacos with Radish and Coriander Salad

Crush garlic and place in a bowl. Zest and juice 1/2 a lime. Add lime zest, juice and chipotle chilli in adobo to bowl with 20ml (1 tablespoons) olive oil and 1/4 teaspoon sea salt and mix to combine. Add chicken, stir to coat and set aside for 10 minutes to marinate.

Heat a chargrill pan or large frypan over medium-high heat. Add chicken and cook, turning once, for 5–6 minutes each side or until caramelised and cooked through.

Drain and rinse half the black beans. Add beans, tomato paste, stock cube and 60ml (1⁄4 cup) water to pan and cook, stirring occasionally, for 12–15 minutes or until reduced and slightly thickened. Season with salt and pepper.

Place sour cream, zest and juice of 1/2 lime, and 1/2 teaspoon sea salt in a bowl and stir to combine. Set aside.

Thinly slice radishes and red onion into matchsticks. Chop avocado. Place in a bowl and mix to combine. Remove root from coriander and discard, thoroughly rinse stems and finely chop. Finely chop half the leaves, reserving remainder to serve. Add chopped stems and leaves to salad with juice of ½ a lime and remaining olive oil. Mix well and season. Cut remaining lime into wedges.

Warm tortillas in a dry frypan and keep warm in a clean tea towel. Spread tortillas with lime cream and top with chipotle chicken, radish salad and reserved coriander leaves. Serve with lime wedges.