These grilled chicken tacos with creamy avocado
cilantro dressing are the perfect light meal, packed with flavour and freshness but easy
to make. To make these tacos start with marinating
the chicken. Of course you can change it up if you would
like and use a different type of meat, fish and beef work really well here. I’m using 2 skinless and boneless chicken
breast which will be enough to feed 4 people or make about 8 tacos. Start by placing the chicken in between a
sheet of non-stick cooking paper and using a heavy object like a rolling pin to pound
out the chicken. Focus on the thicker side, you want to thin
it out so the chicken will cook as evenly as possible. If you would like the full recipe for these
Grilled chicken tacos with cilantro avocado dressing a printable version will be on my
website, as well as the full measurements listed below. Use a knife to slice the chicken into strips
around the same size and place into a medium sized bowl. To the chicken add a drizzle of oil, and a
teaspoon of each paprika, chilli powder, cumin and garlic powder, followed by the juice of
half a lime. If you’re not a fan of spicy food try only
using half the amount of chilli powder. I don’t find the chicken too hot, the creaminess
of the dressing really calms it down. Use tongs to toss the chicken in the marinade
until it is well coated and set to the side. You can leave the chicken to marinate anywhere
from 10 minutes to overnight depending on how much time you have. You do get a better flavour the longer you
leave it but it’s still really good if you cook it straight away. While the chicken is marinating get started
on the dressing. This dressing is light but also extremely
creamy and flavourful. The secret is basically a whole avocado. Cut it in half, remove the pip and scoop it
out into a mini food processor. If you don’t have a food processor a blender
will work or if you really want to you can make this in a bowl, just mash and finely
chop the ingredients. Avocado is one of my favourite ingredients
to use in dressings or sauces, they’re extremely creamy but much better for you than cream. To the avocado add a handful of cilantro or
coriander, same thing just different names. You want to add the leaves as well as the
stalks, you’ll find most of the flavour is actually in the stalks but it’s the part
that most people throw away. Add the juice of a lime for some tang, about
half a cup of yoghurt or sour cream and a pinch of salt. Place the lid on the processor and process
the dressing until everything is combined. Take a look at the consistency of your dressing,
add a small amount more yoghurt if you would like it thinner. To cook the chicken you can do this on an
outside grill or bbq, in the oven or on a griddle pan. A griddle pan is my favourite as you get the
char lines on the meat. Don’t worry about oiling the grill as the
marinade already has oil in it. Once the grill is hot add the chicken and
leave to cook for about 3-4 minutes each side. While the chicken is cooking shred up some
green and purple cabbage to go in the tacos. I like them incredibly simple so that is all
I’m adding but you could add anything else you would like, fresh tomato works well. Check the chicken, if you can see the dark
grill marks, turn and cook on the other side for about 4 minutes. Prepare your tortillas according to packet
directions, you can use corn or flour. I like to do it over a naked flame but the
oven works just as well. Fill the tacos with the cabbage, add a few
pieces of chicken and drizzle over the avocado and cilantro dressing. Lasts add a few coriander leaves and a squeeze
of lime. These tacos are incredibly light, fresh and
flavourful. Let me know if you try the recipe, I would
love to see a picture. Thank you for watching, I’ll see you in
my next video. Bye.