Prep: Wash and dry all produce. Chop the cilantro. Zest and halve the lime. Cut a small piece off the larger end of the mango. Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut ‘cheeks’ off around the pit. Remove the meat with a spoon and cut into thin strips.

Make the lime crema: In a small bowl, combine the sour cream, lime zest and juice of half the lime. Season with salt and pepper.

Make the mango slaw: In a medium bowl, toss together the mango, red onion, cilantro and juice of the remaining lime.

Butterfly the chicken breasts: With one hand on top of the breast, carefully slice into the breast parallel to your hand. Stop before cutting all the way through. Then, open it up like a book and season with salt and pepper on both sides.

Rub or brush both sides of the butterflied chicken with 1 to 3 tsp of adobo sauce. Careful, it's very spicy! Brush on less if you prefer less heat.

Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook 5-7 minutes per side, until slightly charred and cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Meanwhile, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds. Halve, pit and scoop out the avocado flesh into a small bowl. Mash with a fork.

Finish and serve: Thinly slice the chicken. Spread the avocado onto the tortillas and top with the chicken, mango slaw and lime crema. Serve the tacos with the remaining mango slaw to the side. Enjoy!

Serve the tacos with the remaining mango slaw to the side. Enjoy!