These grilled chicken tacos are the perfect light meal, packed with freshness and flavour but quick and easy to make. Give them a try for dinner this week.
Grilled Chicken Tacos with Avocado and Cilantro Dressing
Prep time
Cook time
Total time
Grilled chicken and crunchy slaw tacos with creamy avocado and cilantro dressing
Author: Carina Stewart
Recipe type: Dinner, Lunch
Serves: 8
Ingredients
- 2 Skinless Chicken Breasts
- 2 Tablespoons Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- Lime
- Salt + Pepper
- 1 Avocado
- ¼ Cup Cilantro | Coriander
- ½ Cup Yoghurt or Sour Cream
- Lime
- Salt + Pepper
- ½ Green Cabbage
- ½ Purple Cabbage
- 8 Flour or Corn Torillas
Instructions
- Pound out the chicken until it is an even thickness. Cut into strips and place into a bowl.
- Pour in the oil and add the spices along with a pinch of salt and pepper and the juice of a lime. Toss the chicken in the marinade until it is evenly coated and set to the side to marinade.
- Cut the avocado in half and remove the pip, place into a food processor or blender along with the cilantro, yoghurt or sour cream, juice of a lime and salt and pepper.
- Process until everything is evenly combined and pour into a serving bowl.
- Heat a griddle pan or BBQ over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.
- Shred the green and purple cabbage and prepare the tortillas according to packet directions.
- To assemble the tacos fill with the cabbage and a few pieces of chicken, drizzle over the avocado cilantro dressing and garnish with a few pieces of coriander. Add a squeeze of lime and serve.
Notes
If you have time leave the chicken to marinade in the spices. Ideally over night, but a few hours will do.