Dinners You’ll Actually Make Ep. 3 | Coriander Lime Chicken Tacos

Name: Dinners You’ll Actually Make Ep. 3 | Coriander Lime Chicken Tacos
Total time: 30 min
Ingredients: 500 g Chicken breast; 15 ml Olive oil; 2 + 15 ml Lime; 3 Garlic; 4 g Cumin, ground; 4 g Smoked paprika; 1 g Chili flake, dried flakes; Salt; Black pepper; 125 g Greek yoghurt; 15 g Cilantro; 1 Red onion; 60 ml Vinegar; 3 g Sugar; 8 Corn tortilla; Cottage cheese

By Chef Jack Ovens · 30 min

Ingredients

Chicken breast500 g
Olive oil15 ml
Lime2 + 15 ml
Garlic3
Cumin · ground4 g
Smoked paprika4 g
Chili flake · dried flakes1 g
Salt
Black pepper
Greek yoghurt125 g
Cilantro15 g
Red onion1
Vinegar60 ml
Sugar3 g
Corn tortilla8
Cottage cheese

Instructions

Make the pickled onions: combine the vinegar, sugar and salt, add the sliced onion, mix well and set aside for at least 15 minutes.
Marinate the chicken: whisk together the olive oil, lime zest and juice, garlic, cumin, paprika, chilli flakes, salt and pepper. Coat the tenderloins evenly and rest for 10 minutes.
Make the coriander-lime yogurt: blend the yogurt, coriander, lime juice and garlic until smooth, then season to taste.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 2 minutes per side, until charred and cooked through to 74°C (165°F). Rest for 2 minutes, then slice on the diagonal.
Warm the tortillas, spread them with the coriander-lime yogurt, and top with the chicken, pickled onion, coriander leaves and feta or cotija if using. Finish with a squeeze of lime.

Summarized from Chef Jack Ovens's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Yoghurt Red onion Chicken breast Lime Tortilla Greek yoghurt

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app