Sticky, saucy and spicy pulled chicken with a super simple zingy slaw, fresh guacamole and manchego cheese. Delicious!!! The recipe for the BBQ sauce makes way more than you need for this recipe so I’ve made a separate post, you can find it here. It’s spicy and tangy and makes these tacos super delicious. But if you’re all like “who has time to make their own BBQ sauce you crazy lady?” then they’re actually still pretty fantastic without it. That said, with the sauce… they’re…. wow.
I specify chicken thighs in this recipe but if you could use whatever you like, I would bash the breasts a little (never thought I’d write that sentence eek) to flatten them to keep cooking times the same. I like making my own tortilla’s and to do that you simply mix equal quantities of masa de lista flour and water. Roll the dough into little bowls and press flat (find more about this here). For this recipe you would need 1.5 cups of flour and thus 1.5 cups of water. Too cook the dough you simply place your flattened tortilla in a moderate non stick pan and cook a couple of minutes each side, stack them as you go, making sure to cover with a tea towel to keep them pliable. Or you know… just buy tortilla’s! If you’re in Melbourne, these guys make excellent ones. they mill their own flour and everything (and are actually authentic, which I cant say about mine!), which is a step further than I will ever go (probably…).
400g chicken thighs (I like to use free range, organic when possible)
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp ground coriander seeds
1 tsp smoked paprika
1.4 tsp sea salt flakes
1/2 a small red cabbage shredded (about 3 cups shredded)
1 carrot, grated (about 1 cup)
1/3 cup coriander leaves, roughly chopped
2 spring onions, finely sliced
1 lime, juice and zest
a pinch of sea salt
4 Tbs Spicy BBQ sauce
12-16 small fresh corn tortilla’s (to make your own see notes above) (this allows for 3-4 per person)
mayonnaise or greek yoghurt to serve
40g manchego cheese, grated, to serve
extra lime to serve
Mix the dry spices (black pepper, cayenne, coriander seed, salt, paprika) together and then rub into chicken thighs. Leave to marinade while you prepare the coleslaw.
Combine lime zest, lime juice, pinch of salt and cabbage in a bowl, toss to combine. Add carrot, onion and coriander and put aside. Mix together just before using.
Place a non stick pan on medium heat. When hot, add chicken and grill for 5 mintues each side, allowing to caramelise and cook through. Remove and slice as finely as you can. Mix the sliced chicken with the barbecue sauce.
Heat tortilla’s breifly in a moderate non stick pan to heat through.
Assemble by placing the slaw on the tortilla first (stops the tortilla from getting soggy!) add the chicken, a teaspoon of guacamole and top with manchego and a drizzle of mayonnaise or yoghurt. Serve with a lime wedge and any excess slaw. To make a more well rounded meal you can serve with baked tortilla chips and more guacamole and/or some barbecued corn.
Tip: don’t overfill the tacos if you want to be able to eat them with ease!