Ingredients:

For the harissa & yogurt marinated chicken:

  • 4 bone in, skin on chicken thighs (can also use boneless skinless if preferred) 
  • 1 cup whole milk greek yogurt 
  • 1/4 cup harissa
  • 1/2 lime, juiced
  • 1-inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, peeled and grated
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon kosher salt

For the creamy cilantro-lime slaw:

  • 1 cup whole milk greek yogurt 
  • 1/2 cup cilantro, packed 
  • 1/2 lime, juiced 
  • 1 clove garlic, peeled
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 teaspoon honey (optional) 
  • Chopped cabbage (or cole slaw mix) 

Taco fixings:

  • flour or corn tortillas (I used blended corn and wheat tortillas)
  • harissa
  • pickled onions
  • sliced radish
  • fresh cilantro
  • lime wedges

Preparation:

  1. In a small bowl, mix the yogurt, harissa, ginger, garlic, cumin, chili flakes, salt and lime.
  2. Mix until smooth and pour into a baking dish with the chicken thighs, flip to coat.
  3. Cover with plastic wrap and refrigerate for a couple of hours or up to a day to marinate.
  4. Heat a cast iron pan over medium heat and brush with a little oil.
  5. Place the chicken skin side down and cook until the skin is brown and crispy, about 5-7 minutes.
  6. Flip the chicken and cook for another 5-10 minutes until the chicken is fully cooked.
  7. Remove chicken from grill and let rest for 5 minutes before shredding.
  8. Make the slaw: in a blender blend the yogurt, cilantro, lime, garlic, spices, and honey. Once smooth pour over the chopped cabbage and mix.
  9. To serve the tacos, heat up the tortillas over a cast iron pan, spread with some harissa, top with shredded chicken, creamy cilantro-lime slaw, and toppings of choice!
  10. Enjoy!