Go Back
Homemade Fiery Tandoori Chicken Tacos With Cilantro Corn Slaw recipe photo
Print Recipe Save it for later

Fiery Tandoori Chicken Tacos With Cilantro Corn Slaw

Spicy tandoori-marinated chicken served in mini tortillas with a bright cilantro-corn slaw and cooling yogurt sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 2 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 1/2 red onion finely chopped
  • 3 cloves garlic minced
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1 tbsp paprika
  • 3/4 tsp red chili flakes adjust to taste or omit
  • 1/4 cup fresh mint and parsley leaves mixed and chopped
  • 1 lime lime juiced (for marinade)
  • 2 tbsp plain yogurt for marinade
  • 1/2 tsp salt or to taste
  • 1 tsp black pepper
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrots
  • 2 avocados sliced
  • 1 cup sliced radishes
  • lime slices for serving
  • fresh cilantro leaves for garnish
  • 12 mini tortillas
  • 3/4 cup plain yogurt for sauce
  • 1 lime lime juiced (for sauce)
  • 1 pinch salt for sauce
  • 1/4 cup mixed fresh mint and parsley chopped (for sauce)
  • 1 tsp olive oil for cooking

Instructions

  • In a large bowl combine the chicken cubes, chopped red onion, minced garlic, ground ginger, cinnamon, allspice, garam masala, turmeric, paprika, chili flakes, chopped mint and parsley, lime juice, 2 tablespoons plain yogurt, 1/2 teaspoon salt, and 1 teaspoon black pepper; toss well to coat and let marinate 5–10 minutes while you prepare the rest.
  • Make the cilantro-corn slaw: in a bowl, combine shredded cabbage, shredded carrots, sliced radishes, and chopped fresh cilantro; toss and set aside.
  • Prepare the yogurt sauce by stirring 3/4 cup plain yogurt with the juice of 1 lime, a pinch of salt, and 1/4 cup chopped mint and parsley; refrigerate until ready to serve.
  • Heat a cast iron skillet or griddle over high heat and add 1 teaspoon olive oil; when the pan is very hot, add the marinated chicken in a single layer.
  • Leave the chicken undisturbed for 2 minutes to develop a char, then toss or turn the pieces and cook another 2 minutes; reduce heat to medium and continue cooking, stirring frequently, until the chicken is cooked through, about 3 more minutes.
  • Warm the mini tortillas, then assemble tacos by layering slaw on a tortilla, topping with several pieces of tandoori chicken, sliced avocado, a few radish slices, a squeeze of lime, and a dollop of the yogurt sauce; garnish with fresh cilantro leaves.
  • Serve immediately and enjoy.

Equipment

  • Cutting Board
  • Chef’s knife
  • Mixing Bowls
  • Measuring Spoons
  • cast iron skillet or griddle
  • Spatula or tongs
  • small bowl (for yogurt sauce)
  • Serving Platter

Notes

  • If omitting the yogurt dip, reduce the chili flakes in the spice mix.
  • Make sure the skillet is very hot before adding the chicken.
  • Leave the chicken undisturbed for 2 minutes to get a good char.