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Lime and sriracha BBQ chicken tacos

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  • Serves4
  • Cook time15 minute
  • Prep time15 minute, + 5 mins resting time\r\n
Four chicken tacos served with lime and sriracha

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

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
  • 1/4 cup (60ml) extra virgin olive oil
  • 8 corn tortillas
  • 1 large avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, finely chopped
  • 1 red onion, finely chopped
  • 1/2 cup chopped coriander
  • 1/4 cup (60g) drained sliced pickled jalapeños, coarsely chopped

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

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

  2. 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.

  3. 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.

  4. Step 4

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

  5. 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.

  6. Step 6

    Serve the tacos with the remaining yoghurt mixture.

Lime and sriracha BBQ chicken tacos

Lime and sriracha BBQ chicken tacos
  • Serves4
  • Cook time15 minute
  • Prep time15 minute, + 5 mins resting time\r\n
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
  • 1/4 cup (60ml) extra virgin olive oil
  • 8 corn tortillas
  • 1 large avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, finely chopped
  • 1 red onion, finely chopped
  • 1/2 cup chopped coriander
  • 1/4 cup (60g) drained sliced pickled jalapeños, coarsely chopped
Method

  1. Step 1

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

  2. 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.

  3. 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.

  4. Step 4

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

  5. 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.

  6. Step 6

    Serve the tacos with the remaining yoghurt mixture.