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Chipotle Yogurt Chicken Tacos
40 Mins

Chipotle Yogurt Chicken Tacos

Onken Natural Set yogurt balances the heat of the chipotle chilli paste, making these tacos incredible delicious and creamy.

  • Get a head start:
  • The coleslaw can be hours in advance. To keep it crunchy add the dressing no more than 30min before serving.
  • The chicken can be pre-prepared and marinated a few hours before cooking.
Chipotle Yogurt Chicken Tacos

Ingredients

Serves

For the chicken

  • 12 Small corn tortilla (15 cm) If no corn tortillas can be found, replace them with flour tortillas. To make them small, measure a 15 cm circle and cut them.
  • 400g Chicken thighs fillet, cut in chunks
  • 230g Onken Natural Set Yogurt
  • 50g Chipotle paste
  • 2 Tbsp Sunflower oil

For the coleslaw

  • 300g Red cabbage, thinly shredded
  • 2 Carrot, peeled and finely chopped
  • 50g Red onion, thinly sliced
  • 25g Fresh coriander, chopped
  • 1 Fresh jalapeño chilli, thinly sliced
  • 120g Onken Natural Set Yogurt
  • 100 Tbsp Mayonnaise
  • 15g Dijon mustard
  • 5ml Red wine vinegar
  • 5 Tsp Salt
  • 0.25 Tsp Pinch black pepper

Instructions

  • Step 1

    Start by making the coleslaw. Place the shredded red cabbage, grated carrot, sliced red onion, fresh coriander and fresh jalapeño in a large salad bowl.

  • Step 2

    Then in a small bowl add the yogurt, mustard, wine vinegar, salt and black pepper. Mix and pour over the vegetables. Mix well and set aside. The coleslaw can be made two hours before serving.

  • Tip: Wait to add the dressing 30mins before serving to keep the coleslaw nice and crunchy.

  • Step 3

    To pre-prepare the chicken, mix Onken Natural Set yogurt with the chipotle paste. Then cut the chicken thighs in chunks and add the mixture of yogurt and chipotle. Set aside to marinate. This step can be done a few hours in advance.

  • Step 4

    To cook the chicken simply add the sunflower oil on a frying pan to medium heat and add the chicken. Fry for around 15 minutes until all the liquid from the yogurt has evaporated and the chicken look fried and a bit crispy on the edges.

  • Step 5

    To serve, heat the tortillas on a hot frying pan, no need to add oil. Then cover them with a kitchen tea towel, so they keep warm.

  • Step 6

    Then grab a tortilla, add some chicken and some coleslaw.

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