Harissa and Yogurt Marinated Chicken Tacos

harissa and yogurt marinated chicken tacos

something to taco bout

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!