Direction

1. Slice cooked chicken into strips.
2. Place a griddle pan over a medium heat. Slice the cheeks from the mango and brush with olive oil. Place onto the griddle pan flesh side down and cook for 4 minutes, or until grill marks appear. Dice and remove the skin.
3. Build the tacos by layering the shells with the red cabbage and lettuce, then topping with the sliced chicken. Spoon in the mango and top with the rosemary mayonnaise, sliced jalapeno and coriander before serving.