Tacos Two Ways: Beef and Fried Chicken

Method

1. Season the beef strips with paprika, a small amount of cinnamon, and a pinch of salt, massaging the spices into the meat.
2. Sear the beef strips quickly in a hot pan with a drizzle of olive oil, then remove them and set aside.
3. In the same pan, lower the heat, add another drizzle of olive oil, and sauté finely chopped onion, green chili pepper, and garlic.
4. Add a diced fresh tomato to the pan, return the beef strips, add a splash of water, and cook for about 10 minutes to create a delicious sauce.
5. Prepare the pico de gallo by combining seeded and finely diced tomatoes, finely diced onion, chopped parsley (or cilantro if preferred), lime juice, and salt.
6. Prepare the tropical salad by peeling and finely julienning the mango and papaya. Mix with finely chopped onion, green chili, a pinch of salt, tabasco, and lime juice, mashing the mixture slightly with your hands to release flavors.
7. Make the guacamole by mashing the flesh of ripe avocados with a pinch of salt and fresh lime juice until it forms a creamy consistency with some texture.
8. Cut the chicken thighs into strips and season with salt.
9. Create a quick batter by whisking flour, water, and a pinch of paprika. Dip the chicken strips into the batter, then press them thoroughly into the panko (or cornflakes).
10. Deep fry the chicken strips in seed oil preheated to 180°C until they are golden and crispy, then drain them on paper towels.
11. Warm up the corn tortillas in a hot pan, keeping them covered with a damp cloth so they don't dry out.
12. Assemble the fried chicken taco: spread guacamole on the base of a warm tortilla, add the mango and papaya salad, top with fried chicken, and garnish with fresh chili slices.
13. Assemble the beef taco: spread guacamole on the base of a warm tortilla, add a layer of pico de gallo, top with the saucy beef strips, add another spoonful of pico de gallo, and finish with a drizzle of sriracha or tabasco.