Lime and sriracha BBQ chicken tacos

Try this for your next Mexican fix. Loaded with zesty flavour and tender BBQ chicken, these delicious tacos are guaranteed to please the family.

4

15m

Note: + 5 mins resting time

15m

Ingredients

  • 500g Coles RSPCA Approved Australian Chicken Tenderloins
  • 1 lime, rind finely grated, juiced
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/4 cup (60ml) sriracha or chilli sauce
  • 1/4 cup (60ml) extra virgin olive oil
  • 8 corn tortillas
  • 1 large avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup chopped coriander
  • 1/4 cup (60g) drained sliced pickled jalapeños, coarsely chopped

Method

STEP 1

Combine the chicken, lime rind, lime juice, half the yoghurt, 2 tbs of the sriracha or chilli sauce and 2 tbs of the oil in a large bowl. Season.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Cook tortillas, in batches, for 30 secs each side or until lightly charred. Transfer the tortillas to a plate and cover with foil to keep warm.

STEP 3

Drizzle chicken with the remaining oil. Cook on the grill for 4 mins each side or until golden and cooked through. Set aside for 5 mins to rest.

STEP 4

Place remaining yoghurt in a small bowl. Add half the remaining sriracha or chilli sauce and gently marble.

STEP 5

Divide the tortillas among serving plates. Spoon a little of the yoghurt mixture into each tortilla. Top with the avocado, chicken and remaining sriracha or chilli sauce. Sprinkle with cucumber, onion, coriander and jalapeño. Season.

STEP 6

Serve the tacos with the remaining yoghurt mixture.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.