Lime & Sriracha BBQ Chicken Tacos
Ingredients:
500 grams Coles RSPCA Approved Australian Chicken Tenderloins
1 lime, rind finely grated, juiced
1/2 cup (140grams) Greek Style yoghurt
1/4 cup (60ml) extra virgin olive oil
8 corn tortillas
1 large avocado 🥑, stoned, peeled, thinly sliced
1 Lebanese cucumber 🥒, finely chopped
1 small red onion, finely chopped
1/2 cup chopped coriander
1/4 cup (60 grams) drained sliced pickled jalapenos, coarsely chopped
Directions:
1. Combine the chicken, lime rind, lime juice, half the yoghurt, 2 tbs of the sriracha or chilli sauce and 2 tbs of the oil in a large bowl. Season
2. Heat a barbecue grill or chargrill on medium high, Cook tortillas, in batches for 30 secs in each side or until lightly charred. Transfer the tortillas to a plate and cover with foil to keep warm.
3. Drizzle chicken with the remaining oil. Cook on the grill for 4 mins each side or until golden and cooked.
4. Place the remaining yoghurt in a small bowl. Add half the remaining sriracha or chilli sauce and gently marble.
5. Divide the tortillas among the serving plates. Spoon a little of the yoghurt mixture into each tortilla. Top with avocado, chicken and remaining sriracha or chilli sauce. Sprinkle with cucumber, onion, coriander and jalapeno. Season
6. Serve the tacos with the remaining yoghurt mixture.
Serves 4
Recipe from Coles Free Magazine November 2019 issue
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