chilli crisp and coriander rice salad
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Preheat the oven to 200C fan (conventional 220C). Line a large baking tray with non-stick baking paper.
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In a medium bowl, combine finely chopped tomatoes, shredded chicken, cheeses, smoked paprika, garlic, and lemon zest. Mix everything well, then season with plenty of salt and pepper.
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Pour chicken mixture evenly over tortillas and fold in half. Place the filled tortillas on the prepared tray and brush the top of each taco with the crispy chili oil. Bake for 10-15 minutes or until tacos are golden brown and cheese is melted and bubbly.
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While the tacos are cooking, prepare the rice salad. In a separate bowl, combine cooked rice, cucumber, jalapeno, and cilantro. Squeeze lemon juice over rice mixture, stir and season with salt and pepper.
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Serve tortillas sprinkled with rice salad.
