700gramchicken thighsboneless, skinless and trimmed
¼cuplime juice
¼cupolive oil
3clovesgarlicpeeled and smashed
2tspground cumin
1tspchilli powder
¼cupfresh corianderchopped
1tspsalt
¾tspground black pepper
Serving
12mini taco shellswarmed
1red oniondiced
1cancorn kernels
¼red cabbagediced
½red capsicumdiced
sour creamto taste
grated tasty cheeseto taste
Instructions
Marinade
Add chicken to a large resealable bag. In a small bowl mix together lime juice, olive oil, garlic, cumin, chilli powder, coriander, salt and pepper
Pour mixture of chicken in the bag then seal bag. Rub marinade over chicken. Transfer to fridge and allow to marinate at least 1 hour and up to six hours.
Serving
Preheat a grill over medium to high heat (200 - 230° C)
Grill chicken until cooked through, turning once halfway through grilling. Allow about 5-6 minutes per side. Chicken should read 74° C and be slightly charred.
Transfer to a plate, cover with foil and rest for 5 minutes
While chicken is resting, combine red onion, corn kernels, cabbage and capsicum to form a fresh salsa
Dice the chicken. Combine your choice of chicken, salsa, sour cream and cheese to from a tasty taco. Enjoy.
Notes
It is fun to put the ingredients out and let your guests form their own taco.