1) Whisk together the orange and lime juices, chilli and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate for 1 to 4 hours in the refrigerator.
2) Preheat the griddle to high or heat the griddle pan over high heat. Remove the thighs from the marinade and season with salt and pepper on both sides. Griddle for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of cooking.
Place the tacos, chicken, peanut-red chilli sauce, red cabbage coleslaw and relish in bowls and on serving platters and serve.
Mesa BBQ sauce:
1) Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
2) Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for one week in the refrigerator, stored in a tightly sealed container.
Peanut-red chilli sauce:
1) Heat the oil in medium saucepan over medium heat. Add the ginger and cook until soft. Increase the heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
2) Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
Red cabbage coleslaw:
Place the cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour the dressing over the cabbage. Add the coriander and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
Combine all of the ingredients in a small bowl just before serving.
1) Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of the dough and roll them into balls about the size of a ping pong ball.
2) Cut a litre-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick. Lay one side of the plastic over the bottom of the press. Place a ball of dough in the centre and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
3) Meanwhile, pour 10cm of vegetable oil into a large deep pot and heat to 180C.
4) Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the centre of the tortilla to form a taco shape. Transfer to paper towels to drain.
Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
Yield: 12 to 15 taco shells