Coriander Lime Chicken Tacos

Ingredients

• 500 g chicken tenderloins
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried chili flakes (optional)
• Zest of 1 lime
• Juice of 1 lime
• 2 cloves garlic, grated or minced
• 1 tablespoon olive oil
• Pinch of salt
• Pinch of cracked black pepper
• 125 g Greek yogurt
• 1 clove garlic
• 15 g fresh coriander or cilantro
• Half a lime (for juice)
• Optional: red chili slices, pickled onions, chili sauce, cilantro for garnish

Method

1. Thinly slice a small to medium red onion and place in a mixing bowl.
2. Add 1/4 cup white vinegar, 1 teaspoon granulated sugar, and a small pinch of salt to the onions. Mix well and refrigerate.
3. Remove tendon from chicken tenderloins using a fork, towel, and pulling technique.
4. In a bowl, combine 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 0.5 teaspoon dried chili flakes (optional), lime zest, lime juice, grated garlic, 1 tablespoon olive oil, salt, and pepper. Mix thoroughly.
5. Add chicken tenderloins to the marinade, ensuring they are coated. Let sit for at least 10 minutes or up to 48 hours.
6. For the sauce, blend 125 g Greek yogurt, 1 clove garlic, chopped coriander, lime juice, salt, and pepper until smooth. Adjust seasoning to taste.
7. Heat a large pan over medium-high heat with a small splash of oil.
8. Cook marinated chicken in the pan without moving for 1-1.5 minutes to build crust, then flip and cook until golden and internal temperature reaches about 74°C (165°F).
9. Remove chicken from heat and slice or serve whole.
10. Assemble tacos by placing yogurt sauce on the tortilla, adding chicken, and garnishing with pickled onions, chili slices, cilantro, and a squeeze of lime.