Tandoori Chicken Tacos with Basil Cucumber Slaw
American Kitchen
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Tandoori Chicken Tacos with Basil Cucumber Slaw

The flavors of India join forces with Mexico to create a unique adaptation of the classic taco.  Tandoori yogurt marinated chicken is pan-seared, then sliced thin and piled on grilled flour tortillas with a cucumber, cabbage and basil slaw.

Prep Time: 30 minutes
Cook Time:  30 minutes
Servings:  4

Suggested American Kitchen Cookware:
10-inch Covered Stainless Steel Casserole Pan

2          lg.                    Boneless, skinless chicken breasts
2          cups                Plain greek yogurt
3          tbsp.                Tandoori masala seasoning
2          tsp.                  Minced garlic
1          tsp.                  Kosher salt
1          tbsp.                Vegetable oil
1          cup                  Shredded cabbage
1          ea.                   Mini cucumber, thinly sliced
¼         cup                  Shredded carrots
1          ea.                   Jalapeno, thinly sliced
1          tbsp.                Fresh basil, thinly sliced
1          tbsp.                Apple cider vinegar
2          tbsp.                Extra virgin olive oil
¼         tsp.                  Fine sea salt
8          6”                     Flour tortillas, grilled or warmed



1. Combine yogurt, tandoori masala seasoning, garlic and salt in a large re-sealable plastic bag.  Seal and move bag around in your hands until mixture is well blended.  Make small slits in the chicken breasts with a sharp knife, then add chicken breasts to the bag of marinade and seal, removing as much air as possible.  Refrigerate 8-12 hours or overnight.

2. Remove chicken breasts from marinade, and discard marinade.  Remove excess marinade from chicken breasts by patting them with paper towels. 

3. To cook chicken breasts, pre-heat a 10-inch casserole pan over medium-low heat.  Add olive oil, then add chicken breasts to pan.  Cook for 3-4 minutes, then turn chicken breasts over.  Cover and cook an additional 3-4 minutes or until internal temperature reads 165 with a meat thermometer.  Transfer chicken to a plate and let rest for 10-15 minutes or until cool enough to handle. 

4. While chicken cools, make slaw by combining apple cider vinegar and olive oil in a small bowl.  Add sea salt and whisk vigorously until thickened.  Add cucumber, carrots, jalapeno and basil.  Toss to coat.  Cover and refrigerate for 30 minutes to 1 hour.

5. While slaw chills, pull chicken with hands or two forks into shreds.  Add additional seasoning to taste if desired.  Keep mixture warm until ready to serve.

6. To serve:  Transfer about 1/3 cup pulled tandoori chicken onto each flour tortilla.  Spoon prepared slaw over chicken and serve.

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