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