Chicken tacos with slaw salad

Vibrant colours, textures and punchy Mexican flavours.
 
recipes, chicken, wrap
Image by:
Recipe from: 25 November 2014
Preparation time: 20 min
Cooking time: 15 min
 
 

Ingredients

 
  • TACO SPICE MIX:
  • 2
    tsp
    paprika
  • 1/4
    tsp
    cayenne pepper
  • 1
    tsp
    cumin
  • 1/4
    tsp
    Maldon sea salt
  • 1
    pinch
    red chilli flakes
  • 1/2
    tsp
    brown sugar
  • a genroeus grinding of black pepper
  • CHICKEN TACOS:
  • 2
    Tbs
    extra virgin olive oil
  • 4
    free range chicken fillets, deboned and skinned
  • 3
    tsp
    taco spice mix
  • juice of half a lemon
  • half a small purple cabbage, finely shredded
  • half a small green cabbage, finely shredded
  • 1
    red pepper, deseeded and finely diced
  • 2
    scallions, finely cut on the diagaonal
  • fresh parsley or coriander
  • extra red chilli, to serve (optional)
  • 4
    flour tortillas
  • lime or lemon wedges, to serve
  • DRESSING:
  • 3
    Tbs
    good quality mayonnaise (not salad dressing)
  • 3
    Tbs
    buttermilk
  • a good spritz of lemon juice
  • 1
    pinch
    salt
Servings: Change Serving
 
 

Method

 
Taco spice mix:

Mix all the spices together and store in a spice jar or well sealed bottle.

Dressing:

Place all the dressing ingredients in a small bowl and whisk together. Pour into a squeeze bottle for easy use.

For the chicken tacos:

Drizzle 1 tablespoon olive oil over the chicken fillets and season on both sides with the taco spice mix. Place in a non-metallic dish, cover with cling film and leave to marinade for a few minutes. If you have the time, leave overnight in the refrigerator.

Heat the remaining tablespoon of olive oil in a pan and add the chicken fillets once the oil is really hot. Brown on one side, season with a little more salt and turn over. Turn the heat down to a medium high and continue to cook until it is dark and caramelised on all sides. Spritz over the juice of half a lemon. Deglaze the pan with a splash of water and turn the chicken over to coat in the sauce. Remove the chicken from the pan and rest, covered, for 2 minutes before carving into slices. Scrape all the lovely pan juices over the chicken.

Heat the tortillas separately in a pan or for a few seconds in the microwave. If you’re heating the tortillas in the oven, remember to cover them tightly in foil to prevent drying out. To assemble, lay  the tortillas out on a large board and start with a handful of purple and green cabbage. Follow with the chicken slices, red peppers, scallions, coriander or parsley and extra chilli, if you like. Drizzle over a generous amount of the buttermilk dressing, hit it with an extra squeeze of acid, fold up and tuck in!

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

 

Read more on: chicken  |  recipes
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.