Tandoori-Style Street Tacos



Brad and the boys love tacos. So I had them in mind when I was creating these. It occurred to me that tandoori chicken with its warm spices would make an ideal taco. So I got to work and marinaded the chicken in a blend of yogurt, cumin, coriander, fresh ginger, and some other goodies. I then roasted the meat on high heat which produced the moistest chicken. The chicken was then wrapped in a toasted flour tortilla, topped with some shredded cabbage and of course a spoonful of raita. These tacos can't be beaten. The men in my life will love these.


Ingredients for Tandoori -Style Street Tacos:


2 pounds boneless chicken thighs, trimmed


Marinade:

1 - 7- ounce container Greek yogurt

4 cloves garlic

2 tablespoons grapeseed oil

2 tablespoons coarsely chopped fresh ginger

2 tablespoons fresh lime juice

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground turmeric

1 1/2 teaspoon sweet paprika

1/2 teaspoon kosher salt

1/4 teaspoon smoked paprika

1/8 teaspoon ground cayenne

mini flour tortillas


Serve the tacos with small flour tortillas and any or all of the following:, thinly sliced red cabbage, lime slices, hot sauce, thinly sliced radishes, sliced jalepenos, sliced white onion, sliced tomatoes, dill, and cilantro.


Raita:

1 1/2 cups of Greek yogurt

1 English cucumber, peeled, seeded, and chopped

3/4 teaspoon Kosher salt

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon chopped dill


Time-Saving Tip: The Chicken can and should be marinated around one-two hours before grilling. Once the chicken is marinating you can make the raita and keep it in the refrigerator until you are ready to use it.

Let's see what we need.


We're ready to make some tacos.



Process all of the marinade ingredients together until smooth. Add chicken and marinade to a bowl and stir until well incorporated. Cover and refrigerate 1-2 hours.


While the chicken marinates you can prepare the raita. Peel, seed, and chop the cucumber. Add it to a bowl with the salt and stir. Let sit for 15 minutes. At that time you will see that the cucumber has released some liquid. That's good and just what we want. Stir in the yogurt, then spices, and lastly the dill. Transfer to a small bowl and refrigerate.


Now is also a good time to prep whatever you're in the mood to top off your tacos.


Preheat the oven to 450 - degrees. Place the chicken on a parchment-lined sheet pan. Bake for 20-25 minutes until chicken juices are clear. Let the meat sit for about 10 minutes.


I like to heat and char up the tortillas. It really makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove you can heat the tortillas in the oven. Just wrap them in foil. Once the tortillas are ready the fajitas can be assembled.


Once the meat has rested slice it into thin strips. You're now ready to assemble the tacos.


They're ready! These tacos are really delicious. The perfectly flavored chicken tastes great nestled in the tortilla. Make this for your family and friends and they will love them. These might be my new favorite taco.


Enjoy!

2018 Cranberry Walk