In a mixing bowl, combine the chicken mince, tikka curry paste, garlic salt, paprika, lemon juice, and chopped coriander. Mix everything together until the chicken is thoroughly coated in the fragrant tikka marinade.

Take each mini tortilla and spoon about a tablespoon of the chicken mince onto the top. Using the back of the spoon, spread the mince evenly over the entire surface of the tortilla, pressing it down gently. This thin layer ensures that the meat will cook quickly and crisp up nicely.

Heat a large skillet over high heat for a couple of minutes until it’s hot. Drizzle a little oil into the pan and carefully place one or two tortillas, chicken side down, into the pan. Let them cook undisturbed for about 3-4 minutes. You want the chicken to develop a crispy, golden crust. Once the top is crispy, flip the tortillas over and cook for another 1-2 minutes to let the base crisp up.

Once the tortillas are golden and crisp, remove them from the pan and start assembling. Add a dollop of yoghurt and a spoonful of mango chutney on top of each Chicken Tikka Smashed Taco. Scatter some diced cucumber, red onion, and pomegranate seeds over the top for crunch and bursts of sweetness. Finish with an optional sprinkle of coriander for extra freshness.