Indian Tacos - Mango, Radish, Padrons
Marinate chicken in about half the jar of Sweet Heat Cilantro (about 6 oz), reserving some to top your tacos. Marinate for anywhere between 10 minutes to 3 hours. 3 hours will get the best results :)
Preheat the oven to 375. Peel watermelon radish by using a paring knife to cut down the sides. Cut into thin circles with a knife or mandolin, and then into thin strips. Dice the mango. Wash and dry padron peppers.
Pour 4 tbsp grapeseed oil in the skillet, and get it piping hot over medium-high heat, where the oil is shimmering but not smoking. Lay each chicken thigh down in the pan, not touching each other if possible. The chicken should sizzle when it hits the pan. Leave chicken on the skillet for 1-2 minutes - pops of oil will fly, so be careful! Turn off the stove and flip the chicken. Place in the oven for 7-9 minutes, until chicken is cooked through (juices should run clear) but still super juicy.
While chicken is resting, reuse cast-iron skillet. You should have a thin layer of oil - if there is too much fat and oil in the pan, pour some of it off. The skillet should still be hot - place over medium heat. Add padron peppers and let sit until one side is charred, about 1 minute. Stir peppers in the skillet often, until a couple of sides of each pepper are browned. Place peppers in a mixing bowl and toss with 1/4 tsp large flake salt.
Place corn tortillas under broiler at 500 degrees for 3 minutes, until slightly browned with a few bubbles.
Cut chicken into coarse strips. Place small dollop of yogurt at the center of each tortilla, with chicken placed over it. Top with diced mango and radish strips. Drizzle with a bit more Sweet Heat Cilantro.
Serve tacos with a bowl of padron peppers on the side! I like to take a bite of taco, and then a bite of pepper!