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.
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.