BBQ Chicken Taco with Coriander-Lime Cream

These crunchy tacos are filled with grilled chicken and a refreshing salsa.
  • 4 chicken breasts
  • For the marinade
  • 125ml Sauvignon Blanc
  • 2 tbsp olive oil
  • 2 tbsp Napoleon® Creole Cajun Seasoning
  • 2 tbsp minced garlic
  • 2 tbsp fresh coriander, chopped
  • 1 jalapeno pepper, minced
  • For the salsa
  • 3 ripe Roma tomatoes
  • 1 sweet pepper (yellow or orange) cut in half, stem and seeds removed
  • 1 Vidalia onion, peeled
  • 1 jalapeno pepper, seeds removed and finely diced (optional)
  • 2 tbsp fresh coriander, chopped
  • 1 lime, juiced
  • 1 tbsp olive oil
  • Napoleon® Creole Cajun Seasoning, to taste
  • For the coriander-lime cream
  • 250ml sour cream
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp minced garlic
  • 2 spring onions, thinly sliced
  • 1 lime, juiced
  • Salt and coarsely ground black pepper, to taste
  • For the garnish
  • 8 hard taco shells, square-bottom or classic style
  • 120g shredded iceberg lettuce
  • 1 ripe avocado, diced
  • 3 spring onions, thinly sliced
  • 1 lime, cut into wedges

First, prepare the marinade for the chicken breasts. In a bowl, combine Sauvignon Blanc, olive oil, Napoleon Creole Cajun Seasoning, minced garlic, coriander and jalapeno pepper. Mix well. Place chicken breasts into a large sealable bag or container and pour in marinade mixture. Cover and allow to marinate for at least 1 hour refrigerated, turning occasionally to marinate evenly.

Next, prepare the salsa. Finely dice roma tomatoes, sweet pepper, onion and jalapeño pepper and place into a medium bowl. Add chopped fresh cilantro, lime juice, olive oil and mix well to combine. Season with Napoleon Creole Cajun Seasoning to taste, cover and refrigerate until needed.

To prepare the Cilantro Lime Cream, in a medium bowl combine sour cream, chopped fresh cilantro, minced garlic, green onion and lime juice. Mix well and season with salt and coarsely ground black pepper to taste. Cover and refrigerate until needed.

Preheat grill to medium-high heat.

Remove chicken breasts from marinade, discarding excess marinade and place onto grill. Grill chicken breasts for 10-12 minutes, turning once, or until lightly charred and fully cooked throughout. Remove chicken from grill and allow to rest for 1-2 minutes. Thinly slice each chicken breast on an angle, into 1/4" thick slices. Place into a bowl and set aside.

To assemble the taco, place 1/4 of the lettuce into the bottom of each taco shell. Top each taco evenly with salsa, a few slices of grilled chicken breast, diced avocado, sliced green onion and a dollop of Coriander Lime Cream. Serve immediately with hot sauce, extra sour cream and lots of napkins!

Copyright Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader (Key Porter Books Ltd 2009) ISBN 978-1-55470-150-6 £34.99 Hardback. 124 recipes each fully illustrated.

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