Taco Tuesday: Grilled Yogurt-Marinated Chicken Tacos Spiced with Cumin, Lime, Jalapeno & Agave +
Wow, that title is long. It must sound like a super complicated recipe, but it's not. Hey-o! I'm so excited for you to try it. Really, REALLY excited. My mouth is watering just thinking about all of these things. I'd been in somewhat of a cooking slump as of late, but this just kicked things back into high gear!
Let's break things down a bit:
The chicken. You're going to marinate it in some yogurt and spices. Then you're going to grill it.
The slaw. You're going to toss slaw mix with some yogurt and spices. Then you're going to chill it.
The sweet potatoes. You're literally just going to douse them in Valentina hot sauce. Oh, and also grill 'em. Or roast 'em. Whichever you prefer.
The simplicity is quite astounding actually.
Grilled Yogurt-Marinated Chicken Tacos Spiced with Cumin, Lime, Jalapeno & Agave + Sweet & Spicy Yogurt Slaw {Oh, & Valentina Sweet Potatoes!}
Serves: 4
Preparation Time: 45 minutes + time to marinate chicken
For the chicken:
3/4 c. plain Greek yogurt
1/2 jalapeno, finely minced
1/2 tsp. ground coriander
1 tsp. garlic powder
1 tbsp. ground cumin
1 tbsp. agave nectar/syrup
1 tbsp. lime juice
pinch of kosher/coarse salt
1.5 lbs. boneless, skinless chicken thighs
For the slaw:
1/2 jalapeno, finely minced
1 large garlic clove, minced
1/4 c. plain Greek yogurt
1/4 c. olive oil
1 tbsp. lime juice
1 tbsp. Valentina hot sauce (or your favorite kind)
1 tbsp. agave nectar/syrup
pinch of kosher/coarse salt
1.5 c. pre-packaged/bagged slaw mix (I like to use broccoli slaw which has a nice mix of broccoli, carrots & cabbage)
For the sweet potatoes:
4 large sweet potatoes cut into 1/2-in. cubes
Valentina hot sauce (or your favorite kind)
For the tacos:
tortillas, warmed
chicken
slaw
avocado, avocado
Greek yogurt or crema, for topping if desired
Method:
1. Combine all ingredients for chicken in a bowl and mix thoroughly. Cover and place in refrigerator to marinate (2+ hours to overnight would be ideal, but 30 minutes will suffice if you're short on time).
2. About 30 minutes or so before you're ready to eat, whisk together the slaw dressing ingredients in a small bowl. Adjust any seasonings as you see fit and then pour over slaw mix. Stir to mix and coat all of the slaw in the dressing. Let slaw sit in the refrigerator while you prepare the rest of the meal.
3. Toss cubed sweet potatoes with as much Valentin hot sauce (or your favorite kind) as you'd like. Set aside to marinate until ready to start grilling.
4. Preheat grill to medium-high heat. Place sweet potatoes in a greased grill pan lined with foil or foil packet. Grill until just barely charred and tender to the bite (or you could roast them in the oven at 425 degrees for about 30 minutes). Grill chicken until cooked through. Remove from grill and let cool slightly, then chop chicken.
5. To assemble, place chicken in tortilla, top with slaw, avocado and Greek yogurt/crema, if desired. Serve with sweet potatoes on the side.
