Illustrative image of Smoky chicken & lime tacos
Lime & Ember · Main dishes

Smoky chicken & lime tacos

Smoked-paprika chicken with tangy yogurt-cabbage slaw and warm corn tortillas.

35 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

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Ingredients

  • Chicken breast300 g
  • Corn tortillas6 tortillas
  • Cabbage120 g
  • Lime1 whole
  • Cilantro10 g
  • Plain yogurt60 g
  • Ground cumin1 tsp
  • Smoked paprika1 tsp
  • Olive oil1 tbsp
  • Salt0.5 tsp
  • Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Corn tortillas can contain wheat; check labels.

Method

1

Prepare the fresh toppings

Wash cabbage, lime and cilantro. Shred the cabbage finely, chop cilantro and cut half the lime into wedges.

2

Dress the slaw

Mix yogurt with juice from half the lime and a pinch of the measured salt. Toss with cabbage and refrigerate until serving.

3

Season the chicken

On a board reserved for raw meat, cut chicken into even strips about 1 cm thick. Toss with oil, cumin, paprika, pepper and remaining salt. Wash hands and clean raw-meat tools.

4

Sear in a wide pan

Heat a skillet over medium-high heat. Add chicken in one layer and cook about 7–10 minutes, turning so it browns on both sides. Use batches if necessary.

5

Check before serving

Check the centre of the largest strips with a food thermometer: they must reach 74°C (165°F). Continue cooking if needed, then transfer with clean utensils.

6

Warm the tortillas

Heat a separate clean dry pan over medium heat. Warm each tortilla for about 20–30 seconds per side until flexible. Keep wrapped in a clean tea towel.

7

Build at the table

Divide chicken and chilled slaw among the tortillas. Sprinkle with cilantro and serve with lime wedges.

Warm tortillas just before serving and keep them wrapped in a clean tea towel.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.

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