Tandoori Chicken Tacos

Name: Tandoori Chicken Tacos
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Indiaas-Mexicaanse fusion
Ingredients: 600 g Chicken thighs or breast, diced; 8 Small tortillas; 200 g Greek yoghurt; 2 tbsp Tandoori masala; 2 tbsp Lemon juice; 2 cloves Garlic; 200 g Corn kernels; 200 g Red cabbage, shredded; 6 Radishes, sliced; 1 Avocado; small handful Fresh mint or coriander; to taste Salt; 1 tbsp Oil

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Tandoori-spiced chicken is served in tortillas with crunchy corn slaw and a cooling yoghurt herb sauce.

Serves: 4 people

Preparation time: 30 min

Ingredients

Chicken thighs or breast, diced – 600 g
Small tortillas – 8
Greek yoghurt – 200 g
Tandoori masala – 2 tbsp
Lemon juice – 2 tbsp
Garlic – 2 cloves
Corn kernels – 200 g
Red cabbage, shredded – 200 g
Radishes, sliced – 6
Avocado – 1
Fresh mint or coriander – small handful
Salt – to taste
Oil – 1 tbsp

Method

STEP 1
Mix half of the yoghurt with tandoori masala, lemon juice, grated garlic and salt. Coat the chicken and let it marinate while you prepare the toppings.

STEP 2
Stir the remaining yoghurt with chopped mint or coriander and a squeeze of lemon. Keep this sauce cool until serving.

STEP 3
Toss corn, red cabbage and radishes with a little lemon juice and salt. The slaw should taste bright, because it balances the warm spices in the chicken.

STEP 4
Cook the chicken in a hot oiled pan until browned outside and fully cooked inside. Do not crowd the pan, otherwise the yoghurt marinade will release too much moisture.

STEP 5
Warm the tortillas. Fill them with slaw, tandoori chicken, avocado and yoghurt herb sauce. Serve while the chicken is hot.