This dish is a high-energy collision of two worlds: the deep, slow-cooked heat of Nigerian “Ata Dindin” and the fresh, vibrant textures of a classic Mexican taco. The addition of a smooth guacamole base provides a cooling counterpoint to the fiery grilled chicken.
* Yield: 8–10 Tacos
* Prep time: 40 mins
* Cook time: 15 mins
Ingredients
Ata Dindin Grilled Chicken
* 500g Chicken Thighs (boneless/skinless, cut into strips)
* 3 Red Bell Peppers (Tatashe) & 2 Scotch Bonnets (Ata Rodo)
* 2 Red Onions (1 for blending, 1 for sautéing)
* 4 Cloves Garlic & 2-inch Ginger piece
* 100ml Vegetable Oil
* 2 tbsp Tomato Paste
* 1 tsp Smoked Paprika & 1 tbsp Suya Spice (Yaji)
* 2 Seasoning Cubes & Salt to taste
The “Cooling” Guacamole Spread
* 2 Ripe Hass Avocados
* Juice of 1 Lime
* 1 clove Garlic, grated
* A pinch of Cumin
* Salt and Cracked Black Pepper to taste
Green Apple Salsa
* 2 Granny Smith Apples, finely diced
* 1 Small Red Onion, minced
* Handful of Fresh Cilantro, chopped
* Juice of 2 Limes
* 1 tsp Olive Oil
To Serve
* 8–10 Small Corn or Flour Tortillas
* Extra Lime wedges & Fresh Coriander
Method
1. The Ata Dindin Reduction: Blend the peppers, 1 onion, garlic, and ginger until smooth. Heat oil in a pan, sauté the remaining diced onion, add tomato paste, and fry for 2 minutes. Pour in the pepper blend, add spices/seasoning, and simmer for 15 minutes until the oil separates and the sauce is thick. Cool completely.
2. Marinate & Grill: Coat chicken in the cooled pepper sauce for at least 2 hours. Grill on high heat until charred and cooked through (approx. 5 mins per side). Rest, then slice.
3. The Apple Salsa: Toss diced apples, onion, cilantro, lime juice, and oil. Chill until serving to keep the apples crisp.
4. The Guacamole Spread: In a small bowl, mash the avocados with lime juice, grated garlic, cumin, salt, and pepper until smooth and creamy. Note: Keep it slightly thicker than a dip so it holds well as a base.
5. Assembly:
* Toast the tortillas on a dry skillet until warm and pliable.
* Spread a generous, even layer of guacamole across the center of the tortilla.
* Top with the Ata Dindin chicken.
* Finish with a spoonful of the apple salsa and fresh coriander.
Chef’s Note
“The architecture of a fusion taco is all about balance. By using the guacamole as a base spread rather than a topping, you create a thermal barrier that protects the tortilla from the juices of the chicken while providing a rich, fatty ‘blanket’ for the heat of the Ata Dindin. The tartness of the apple salsa then cuts through that richness, making every bite a complete circuit of spicy, creamy, and sour.
Chef Marbie
Instagram: @marbieO +234 810 498 3310
