Chicken Tacos With Zucchini Parmesan Slaw
A fresh, crunchy zucchini and Parmesan slaw built to sit alongside grilled chicken in warm, cheese-crisped tacos.
Serves: 4-6
Prep time: 15 minutes
Cook time: 10 minutes
INGREDIENTS
chicken
1/2 cup pureed tinned tomatoes or passata
1/4 cup olive oil
1 tablespoon coriander seeds, ground
1 teaspoon ground cumin
1 teaspoon chilli flakes
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground turmeric
2 teaspoons dried oregano
1 teaspoon fine salt
500g boneless chicken thighs
salsa rosso
2 tomatoes, finely chopped
5 stems coriander, stalks roughly chopped, leaves reserved for serving
1 small red onion or shallot, finely chopped
2 tablespoons olive oil
1 green chilli
1 tablespoon lemon juice
salt, for seasoning
slaw
1 garlic clove, crushed
1 tbsp lime juice
1/3 cup grated Parmesan
1 tsp flake salt
1/2 tsp caster sugar
2 tbsp extra virgin olive oil
3 sprigs coriander, stems finely chopped, leaves reserved for garnish
2 tbsp finely chopped chives
2 medium zucchini, julienned
1 jalapeño, finely sliced
2 cups shredded iceberg lettuce
to serve
12 soft flour tacos
finely grated parmesan, extra, for the tacos
sour cream
Tabasco
Mexican chilli lime seasoning
coriander leaves, reserved from above
lime cheeks
METHOD
Place all the grilled chicken marinade ingredients into a glass or ceramic dish and combine well. Add the chicken thighs and toss to coat. Cover and refrigerate overnight or for 4 hours.
Remove from the fridge 1 hour before cooking to bring to room temperature.
Preheat the barbecue to high. Place the chicken on the grill and cook until cooked through and crispy on either side, about 20 minutes all up. Set aside to rest for a few minutes before carving into 1cm strips.
Meanwhile, make the salsa rosso by placing all the salsa ingredients into a bowl and mixing well.
For the slaw, toss together the garlic, lime juice, parmesan, flake salt and sugar and set aside for a few minutes to let the flavours meld. Stir in the olive oil, coriander stems and chives, then toss through the zucchini and jalapeno. Add the shredded lettuce only just before serving, so it stays crisp.
To warm the tacos, lay them on a paper-lined tray and grate over a little extra parmesan. Place in a very hot, preheated oven and bake until bubbling - fold the cheese side in or out, either way it goes crispy once set.
Serve everything on the table with the sour cream, Tabasco, chilli lime seasoning, coriander leaves and lime cheeks, and spoons, tongs or fingers for DIY assembly.
HINTS
Hold the lettuce back until the very last moment before serving - tossed in too early, it wilts and waters down the rest of the slaw.
The grated Parmesan on the taco itself, baked until bubbling and crisp, is doing real work here - don't skip warming the tacos this way in favour of just microwaving them.
This slaw is endlessly adaptable to whatever protein you're serving alongside it - it's not precious about being paired only with chicken.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 11400kJ (2725 calories)
Protein: 130g
Fat: 155g
Saturated fat: 45g
Carbohydrates: 145g
Sugars: 25g
Fibre: 15g
Sodium: 5400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.