• Wash and pat dry chicken breasts. Score them lightly
  
• Add all the marination ingredients and massage them well. Set this aside until you go ahead to make the salsa and yoghurt dip 
  
• Prepare the salsa. Here is the recipe link for the mango salsa
  
• For the yoghurt dip, whisk the yoghurt well so that there are no lumps. Add sea salt, lime juice and chopped coriander and mix
  
• Return to the chicken. Heat a griddle pan, and add the chicken breasts. Roast for around 7-8 minutes, on each side, until they cook through and get a dark brown colour on them
  
• Remove on a plate. Using a knife and fork, slice them an inch thick. Leave it to cool down
  
• Remove the tortillas on a plate
  
• Using a cookie cutter, cut out circular sheets of 7 centimeters diameter. Very lightly, for 30 seconds on one side, toast them over a pan 
  

Assembling the tacos

• Spread the tacos on a plate
  
• Add the sliced avocados and onions. Drizzle some sea salt and lime juice over them
  
• Place the grilled chicken
  
• Add the mango salsa
  
• Now, gently lift from the sides and keep the tacos close to each other so that they can "stand." Add dollops of the yoghurt dip 
• Serve your grilled chicken tacos with mango salsa, at room temperature with some refreshing, chilled lemonade or beer. Enjoy!