Name: Coriander Lime Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6–8 tacos
Cuisine: Mexican Inspired
Ingredients: For the chicken:; 500 g chicken tenderloins; 1 tablespoon olive oil; Zest and juice of 2 limes; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried chilli flakes, optional; Salt and black pepper, to taste; For the coriander-lime cream:; 1/2 cup (125 g) Greek yogurt; 15 g fresh coriander; 1 tablespoon fresh lime juice; 1 garlic clove; Salt and black pepper, to taste; For the quick-pickled onion:; 1/2 small red onion, thinly sliced; 1/4 cup white vinegar; 1 teaspoon sugar; Pinch of salt; For serving:; 6–8 flour or corn tortillas; Fresh coriander; Crumbled feta or Cotija, optional; Lime wedges

Method

11 steps

Place the sliced red onion in a bowl. Add the vinegar, sugar and a pinch of salt, then mix and refrigerate while preparing the tacos.
Remove the tough tendons from the chicken tenderloins if necessary.
Combine the cumin, smoked paprika, chilli flakes, lime zest, lime juice, garlic, olive oil, salt and black pepper.
Add the chicken and coat thoroughly. Marinate for at least 10 minutes or refrigerate for up to 48 hours.
Blend the Greek yogurt, garlic, coriander and lime juice until smooth. Season with salt and black pepper.
Heat a large frying pan over medium-high heat.
Add the chicken and cook undisturbed for 1–1½ minutes to develop a golden crust.
Turn and continue cooking until golden and the internal temperature reaches 165°F (74°C).
Rest the chicken briefly, then slice it into taco-sized pieces.
Warm the tortillas and spread each with coriander-lime cream.
Add the chicken and pickled onion, then garnish with coriander, optional cheese and a squeeze of lime.

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