Servings
Font
Back
4.4 from 30 votes

Fiery Tandoori Chicken Tacos With Cilantro Corn Slaw

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 520 kcal
Course: Main Course
Cuisine: Indian

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!