These simple chicken tacos can be cooked using a BBQ or on a griddle/frying pan.
The dry spice rub is known as Adobo and works well with most meats, fish and tofu; so you could replace the chicken with fish or tofu to create a non-meat experience.
Preparation time: 15 minutes
Cooking time: 10 minutes
FOR THE ADOBO RUB
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
FOR THE TACOS
- 2 large, free-range chicken breasts
- Extra virgin olive oil
- ½ head white cabbage
- 2 carrots
- 1 medium red onion
- 2 avocados
- 1 apple
- 1 bunch coriander leaves
- 12 corn tortillas or barley wraps
- 1 lime, cut into wedges
- Greek yoghurt
- Seasoning (salt and pepper – go easy on the salt)
Chop the chicken into small pieces that are about 3cm in length.
Combine all the spices for the Adobo rub and rub all over the chicken.
Heat the BBQ or pan to a medium-high heat and brush with olive oil before cooking the chicken pieces for 4-5 minutes on each side, or until cooked through.
Whilst the chicken is cooking, you can prepare the rest of the taco fillings and put each into little serving bowls for people to help themselves from: finely shred the cabbage, finely slice or grate the carrots, finely slice the onion, finely slice or mash the avocado, dice the apple, roughly chop the coriander, slice the lime into wedges and add the yoghurt as-is to a bowl.
Warm up your tortilla in the microwave for 10 seconds or so. Then add a little bit of everything to it (chicken, cabbage, carrots, red onion, avocados, apple, coriander, lime and yoghurt), trying not to overfill (overfilling = can’t wrap up the contents!). Season to taste, wrap and enjoy!