
Fiery Tandoori Chicken Tacos With Cilantro Corn Slaw
User Reviews
4.4
30 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
520 kcal
-
Course
Main Course
-
Cuisine
Indian

Fiery Tandoori Chicken Tacos With Cilantro Corn Slaw
Report
India meets Mexico in these Fiery Tandoori Chicken Tacos paired with a refreshing Cilantro Corn Slaw! A must-try for taco lovers who are looking for new ways to enjoy their favorite Mexican street food!
Share:
Ingredients
- 2 lbs boneless skinless chicken breasts cut up into 1 inch cubes
For the spice mix
- 1/2 red onion
- 3 cloves garlic
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon garam masala spice
- 1/4 teaspoon Turmeric
- 1 tablespoons paprika
- 3/4 teaspoon chili flakes (more or less to your taste, or omit altogether)
- 1/4 cup fresh mint and parsley leaves mixed
- 1 lime juiced
- 2 tablespoons plain yogurt
- 1/2 teaspoon salt (more or less to taste)
- 1 teaspoon black pepper
For the slaw
- recipe from this Grilled Steak with Cilantro Corn Salsa
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
Toppings
- 2 avocados sliced
- 1 cup sliced radishes
- Lime slices
- fresh cilantro leaves
- 12 mini tortillas
Yogurt Sauce:
- 3/4 cup PLAIN yogurt
- 1 lime juiced
- 1 pinch salt
- 1/4 cup mixed fresh mint and parsley
- 1 teaspoon olive oil
Notes
- If you're omitting the Greek yogurt dip, make sure to use fewer chili flakes in the tandoori spice mix.
- Make sure your griddle pan is really hot before adding the seasoned chicken.
- Once the tandoori chicken is in the pan, leave it undisturbed for 2 minutes to get the perfect charr!
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
Other Recipes
You'll Also Love
Tandoori Tempek Tikka (kebab) Bowl with Cilantro Mint Chutney
Indian, Vegan, gluten-free
5.0
(15 reviews)