Chicken Tacos with Aioli Slaw

Chicken Tacos with Aioli Slaw

Chicken Tacos with Aioli Slaw

Serves: 6
Prep time: 20 minutes
Cook time: 20 minutes


For Baked Chicken

  • Chicken breast- 2
  • Smoked paprika- 1 tsp
  • Black peppercorn powder- ½ tsp
  • Ginger powder- ½ tsp
  • Salt to taste
  • Melted butter- 1 tsp
  • Olive/Vegetable oil- 1 tbsp

For Aioli Slaw

  • Sprig Chimichurri Aioli– ¼ cup
  • Apple cider vinegar- 2 tbsp
  • Olive oil- 3 tbsp
  • Purple cabbage- 1 cup (shredded)
  • Green cabbage- 1 cup (shredded)
  • Carrot- ½ cup (grated)
  • Onion- 1 medium sized (thinly sliced)
  • Salt to taste

For Serving

  • Small Tortillas/Taco shells- 6
  • Lemon wedges
  • Jalapeno- 2 (sliced)
  • Cilantro for garnishing


  • Preheat the oven to 200 degrees C. Make a mix of oil and butter, with a pastry brush rub the mixture on both sides of the chicken breasts.
  • Sprinkle salt, ginger powder, black peppercorn powder, and smoked paprika, mix well. Transfer the chicken breasts to an oil greased baking tray.
  • Bake for 15-20 minutes. Remove from the oven and keep aside to cool slightly. Cut the warm chicken breasts into thick strips.
  • Prepare the Slaw when the chicken breasts are baking. In a bowl add everything mentioned for the Slaw, and toss to coat the veggies nicely, keep aside.
  • To assemble, warm the tortillas in a frying pan. Fill each tortilla with a few spoonful of the Aioli slaw and some chicken strips. Garnish with jalapeno slices, chopped cilantro, and lemon wedges. Serve immediately.

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