Ingredients

• 8 jalapenos
• 3 green capsicums
• 1 gold strength gelatine leaf
• 2 jalapenos, seeds removed
• 4 vine ripened tomatoes, quartered
• 2 tsp ground cumin
• 1 tbs lemon juice
• 1 tsp Tabasco sauce
• 1 handful of coriander leaves
• 2 chicken breasts, thinly sliced into strips
• 3 cups plain flour
• 1 tbs olive oil
• 2 avocados, peeled, seed removed
• 1/3 cup lemon juice
• ½ tsp Tabasco sauce
• 1 tbs coriander, finely sliced
• ½ tsp ground cumin
• 2 vine-ripened tomatoes, seeds removed and finely diced
• 1 tbs coriander, sliced
• ¼ tsp cumin
• 1 tsp lemon juice
• 1 tsp Tabasco sauce

Method

For the jalapeno and green capsicum granita

Step 1:  Preheat grill to high. Place the jalapenos and capsicums on a baking tray and grill for 10-15 minutes until the skins have blistered, turning regularly. Seal chillies and capsicums in a plastic bag for 10 minutes for the skins to loosen. Cut each jalapeno and capsicum in half and remove seeds and skin. Place in a blender with 100ml of water and blend until smooth. Strain through a sieve lined with damp muslin into a bowl. Divide liquid into 2 parts, reserving half for the reduction. Season the other half to taste. Soak gelatine leaf in cold water for 5 minutes, squeezing out any excess liquid. Place soaked leaf in a heat-proof bowl set over a small saucepan of simmering water and stir until dissolved. Place melted gelatine into seasoned jalapeno liquid and stir to combine. Strain mixture through a fine sieve into a small, deep baking tray. Place in the fridge for 2 hours until set.

For the jalapeno and green capsicum reduction

Step 2: Place reserved liquid in a small saucepan over high heat and reduce 4-5 minutes or until thickened. Season to taste with salt and pepper.

For the taco filling

Step 3: Combine all ingredients except for the chicken in a food processor and blend until smooth. Combine 2/3 of the mixture with the chicken strips in a bowl to marinate. Cover and chill in the fridge for at least 30 minutes. Add the remaining mixture to a small saucepan, bring to the boil, then gently simmer for 10 minutes. Strain the sauce and return to a clean saucepan, set over low heat. Simmer for 4-5 minutes until slightly thickened. Heat a char grill pan over high heat, sear the chicken pieces for about 1 minute until cooked through. Remove from the heat and keep warm.

For the tortilla

Step 4: Combine flour, 1 teaspoon of salt and olive oil in the bowl of a food processor. Gradually add 1-2 tablespoons of warm water until mixture clumps. Remove dough from the processor and knead on a lightly floured surface until elastic. Wrap in cling film and rest for 10 minutes. Roll the dough to about 3mm thick. Heat a large frying pan over medium heat. Cook the dough for about 4-5 minutes each side until lightly golden. Using pastry cutters cut 8cm rounds.

For the guacamole mousse

Step 5: Add avocados and lemon juice to a blender and process until smooth. Add Tabasco, coriander and cumin, 1 1/2 teaspoons salt and a pinch of pepper to the blender and process until combined. Season to taste.

For the tomato salsa

Step 6: Combine all ingredients in a bowl and season to taste with salt and pepper.

To serve

Step 7:  Smear some of the reduction on each plate. Place tortilla round in centre, top with some guacamole mousse and a few pieces of chicken. Spoon over some sauce, tomato salsa and a heaped tablespoon of the granita.