Mexican spiced chicken tacos, baked until golden brown and crispy – served with a fresh lime and coriander slaw, creamy smashed avocado and sour cream.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the cabbage (store in an airtight container in the fridge).
- Finely slice ¼ cabbage.
Prepare the marinade for the chicken, ready to add the chicken and red onion the morning of cooking (store in an airtight container in the fridge).
Ingredients:
- 1 orange (zest and juice)
- 1 lime (zest)
- ½ lime (juice)
- 2 Tbsp olive oil
- 3 garlic cloves (crushed)
- 1 red chilli (finely chopped)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp dried oregano
- Salt and pepper
Method:
- Combine all ingredients in a small bowl and mix well to combine.
Ingredients
Mexican spiced chicken thighs
- 500-600g chicken thighs
- ¾ red onion (sliced)
- 1 orange (zest and juice)
- 1 lime (zest)
- ½ lime (juice)
- 2 Tbsp olive oil
- 3 garlic cloves (crushed)
- 1 red chilli (finely chopped)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp dried oregano
- Salt and pepper
- 6 big or 12 small flour tortillas
- 1 cup grated cheddar cheese
Lime and coriander slaw
- ¼ large cabbage
- 1 carrot (grated or julienned)
- ¼ red onion (finely sliced)
- 1 cup fresh coriander (roughly chopped)
- 1 large lime (juice)
- Salt and pepper
Smashed avocado
- 1 avocado
- ½ large lime (juice)
- 100g sour cream
Method
- Preheat the oven to 200 degrees, fan bake.
- Marinate the chicken, combine the orange juice and zest, lime juice and zest, olive oil, garlic, chilli and spices into a medium-sized baking dish. Add the chicken and red onion and toss through the marinade making sure everything is coated. Season with salt and pepper and let marinate for at least 30 minutes if you can.
- Once the chicken has marinated, pop it in the oven to cook for 35 minutes until golden brown and cooked through.
- While the chicken is cooking you can get everything else ready. To prepare the slaw, grab a large salad bowl and combine the cabbage, carrot, and coriander, squeeze over the lime juice and season with salt and pepper; set aside.
- To make the smashed avocado simply mash the avocado with the back of a fork until smooth and creamy. Add the lime juice and a pinch of salt and pepper; set aside.
- Once the chicken has cooked, remove from the oven and shred with a fork. If there is still a lot of liquid left you can pop it under the grill for a few minutes to reduce it slightly.
- Time to bake the crispy tacos. Place the tacos across a couple of baking trays lined with baking paper. Fold them in half and add a little grated cheese and chicken mixture to each one; firmly press down with your hands to seal them closed.
- Brush a little bit of olive oil on each side of every taco and pop it in the oven to cook for 10-15 minutes until golden brown and crispy.
- You can either serve the slaw alongside the tacos or you can open them up and add some slaw in the middle. Serve with the smashed avocado and some sour cream.
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