Chilli Chicken Soft Tacos with Slaw

June 27, 2017

It's taco Tuesday and these spicy little treats are the perfect way to enjoy the Mexican favourite in a tasty and healthy way, no guilt included! The chicken is spiced then fried in the marinade to achieve a blackened, crispy texture on the outside but oh so juicy on the inside. I love a bit of crunch with my tacos, especially if I've used soft tortillas, and this light shredded cabbage slaw creates the perfect bite for me. All that's needed is a squeeze of lime and extra chilli sauce if you dare! 

Serves 2-3

 

Ingredients for the chicken

4 chicken thighs, skinless and boneless

1 tsp chilli powder

1 tsp smoked paprika 

Half tsp cumin

Half tsp ground coriander

1 tbsp Sriracha sauce

1 tsp olive oil

Salt & pepper

 

Ingredients for everything else

100g white cabbage, shredded

100g purple cabbage, shredded

3 tbsp natural yogurt

1 tbsp Sriracha sauce

Juice of half a lime, plus extra to serve

A small bunch of coriander, roughly chopped

6 mini tortillas, I used corn tortillas

Fresh chilli, to serve 

 

Instructions

Place all the ingredients for the chicken in a mixing bowl, season, and stir to combine. Cover and refrigerate for 10 minutes.

 

While the chicken is marinating, mix together the natural yogurt, Sriracha sauce, and lime juice. Now add the cabbage and toss in the sauce. Finally add the coriander, season and toss again. 

 

Grease a frying pan with olive oil and heat over a medium flame. Once hot, throw in the chicken and cook for 7-10 minutes stirring occasionally until it's cooked through and starts to blacken.

 

Meanwhile, heat a pan and cook the tortillas to the packet instructions. 

 

Serve the chicken in the warm tortillas with the cabbage salad, fresh chilli and a squeeze of lime.

 

 

 

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