Goan Chicken Tacos
Ingredients
- 500 g Chicken Thighs
- 60 g Goan Chutney + more to drizzle
- 1 tsp Black Pepper, freshly cracked
- 8 Corn Tortillas
Cabbage & Coriander Slaw
- 1/4 Purple Cabbage
- 1/2 bunch Coriander
- 1 Cucumber, cut into ribbons
Minted yoghurt drizzle
- 200g yoghurt
- Mint leaves from 1/2 bunch, finely chopped
- 1/4 tsp Cumin powder
- 1/4 tsp Salt
To serve
- Pickled onions (optional)
- Lemon
Instructions
Goan Chicken Tacos
- Trim excess fat from the chicken and place in bowl along with 60g of Pickle Me Goan Chutney. Add pepper & mix well to coat. Cover and set aside to marinate for at least 30 mins, longer if you have the time. If marinating for longer, refrigerate. Bring to room temperature 30 mins before cooking.
- Drizzle some oil on the chicken thighs & grill on the bbq or I grilled them in my gas grill on a lined tray cooking for 4 mins on each side. Check if the meat is cooked through with a thermometer reading of 75C Rest for 5 mins.
Cabbage & Coriander Slaw
- Finely slice cabbage & pick the coriander leaves, place in a bowl. Season with salt, pepper, olive oil & 1tsp lemon juice.
- Using a mandolin make cucumber ribbons.
Minted Yoghurt
- Mix yogurt with mint, cumin and salt to taste along with 2 tbsp water.
To Serve
- Heat the tortillas in a pan or as I like to do it, over the flame rotating a few times to avoid burning about 20 seconds.
- Slice the chicken thighs and divide onto warm tortillas, top with all slaw, cucumber and lashings of more Goan chutney. Drizzle with minted yogurt & serve.
