This recipe came into my repertoire a bit by happenstance. I made a double batch of the marinated chicken tikkas last week for friends we were expecting for dinner (for the chicken tikka pizza I shared with you guys) the last minute our guest canceled as they tested positive. It was a mild case but precautions had to be taken. I froze the extra which came in handy for this weeks dinner. Since the pizza was already made last week I thought tacos would be a good idea. These tacos are a bit different yet very similar to the Mexican tacos.- they have many of the same spices but a strong Indian influence. Even though its spiced and hot the mint chutney makes it light fresh and summery. The heat from the chillies can be toned down to once own preference, I personally don’t like it too hot, you decide how hot or mild your tacos to be. I do recommend giving the tacos a good squeeze of lime right before eating though.
The chutney is a staple and lovingly sits in the back of our fridge, we put it over our eggs, spread it over toasts and eat it with curries for that extra zing. The tikka is a little work to assemble the spices, but once you’ve marinated he chicken its comes together quickly. The Brussels slaw is simple, the hardest part is shredding, but it’s such an awesome combination. This meal is healthy, delicious and an absolute winner that will easily be on the dinner rotation list.
Tikka Chicken Tacos + Brussels Slaw and Green Chutney
Ingredients
Chicken Tikka
- 1 pound skinless boneless chicken breast for veg use 14 oz tofu
- 1 tsp Garam Masala
- 1 tsp garlic, about 3 cloves grated or use garlic powder
- 1 tsp paprika or Kashmiri chili powder
- ½-1 tsp cayenne or hot chili powder
- ¼ tsp turmeric powder
- 2 tbsps lemon juice
- 3 tbsps plain yogurt
- 1 tbsp any neutral oil
- sea salt and black pepper as needed
- 8-10 small wholewheat flour tortillas or your choice
Brussels Sprouts Slaw
- ¼ head purple cabbage about 2 cups, shredded
- 8-10 pieces Brussels sprouts finely shredded
- 2 tbsps white or any vinegar
- ½ tsp sugar or any sweetener of your choice
- ½ tsp sea salt
Cilantro Mint Chutney
- 1 bunch cilantro, about 2 cups packed
- ½ cup packed mint leaves
- 2-3 tbsps lemon juice
- ½ tsp ground cumin
- ½-1 inch ginger, chopped
- ¼ tsp sea salt
- ½-2 green chili or Serrano pepper** see notes use to your heat tolerance or leave out
- ¼ cup plain yogurt
- 1-2 dates, pitted or 1/2 teaspoon sugar to balance
Instructions
Chicken Tikka
- Preheat the oven to 375° F.
- Mix all the ingredients for the chicken and allow it to marinate for at least 30 minutes or overnight in the fridge if you have the time.
- Grill the marinated chicken in a preheated oven or on a hot skillet until cooked through about 5-8 minutes on each side depending on the thickness of the breasts. Chop the cooked chicken into small bite sized pieces.
Slaw
- Combine the shredded veggies with vinegar, salt and sugar. Lightly massage the veggies to soften, allow it to sit for 10-15 minutes. Taste and set aside. refrigerate if not using right away.
Chutney
- Blend all the ingredients listed above in a blender. Add very little water to help blend. You may have to stop and push the ingredients down to blend. Taste and adjust salt, lemon juice if needed. **use ½ chili to start and increase if you prefer it hotter.
Assemble
- Toast the tortilla until heated through and slightly charred. Place the tikka chicken , slaw and drizzle about a teaspoon or more of green chutney as needed. Enjoy!!
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