Cool chicken tacos with cabbage and coriander

Ingredients

• For the marinated chicken:
• approx. 800 g chicken thigh fillets
• 3 tbsp olive oil
• 4 garlic cloves
• 1 red chili pepper
• 4 tbsp coriander
• 2 tbsp lime juice
• 1/2 tsp salt
• For the rest:
• 1/2 red cabbage
• 1/2 white cabbage
• 50 g raisins
• 2 tbsp mayonnaise
• 2 tbsp Smokin’ bell pepper sauce
• salt and pepper
• 8 Taiyari corn tortillas
• fresh coriander to garnish

Instructions

1. 1

   Preheat the oven to 180 °C.Crush the garlic. Remove the seeds from the chili and finely chop it together with the coriander.Place the chicken thigh fillets in a bowl and mix in the olive oil, garlic, chili, coriander, lime juice and salt. Cover and let marinate in the fridge for at least 2 hours.Put the marinated chicken in a baking dish and roast for about 30 minutes in the preheated oven.Meanwhile make a sauce by mixing the mayonnaise with the Smokin’ bell pepper sauce.Cut the red and white cabbage into fine thin strips, mix with the raisins and one tablespoon of the sauce.Quickly toast the tortillas on both sides in a dry frying pan until they turn light brown.Fill the tortillas with the coleslaw, marinated chicken, smoky mayonnaise and garnish with fresh coriander.