Skewered tandoori chicken tacos

Ingredients

Skewers

500g	skinned and boned chicken breasts
50g packet	Indian tandoori tikka marinade
¼ cup	plain yoghurt
1 tsp	curry powder

Tacos

8	crisp taco shells
2 cups	finely shredded lettuce
¼ cup	finely chopped coriander
1	avocado, stoned, peeled and sliced

Topping

½ cup	plain yoghurt
¼ cup	finely chopped coriander

Directions

1. Cut the chicken into 3cm cubes. Place in a bowl. Combine the marinade, yoghurt and curry powder well and pour over the chicken. Mix well. Cover and marinate in the fridge for at least 1 hour.
2. Remove from the fridge and return to room temperature. Thread 3 pieces of chicken onto a small wooden skewer. Repeat to make 16 skewers.
3. Cook under the grill or on a ridged grill pan for 5 minutes or until cooked, turning halfway through. Remove and rest for a few minutes.
4. Meanwhile, heat the taco shells according to the packet instructions. Fill each with the combined lettuce and coriander and sliced avocado. Top with 2 skewers. Drizzle with combined topping mixture.