Chicken Tikka Tacos
Mexico meets Mumbai.
This is a fun and easy way for you to use your newly made Chicken Tikka. I grew up eating Mexican food almost as much as Indian food. It led me to a deep appreciation of the ingredients and styles of cooking found in Mexico. For me, the best part is similarity between the ingredients and spices used in both Mexican and Indian cuisine. I did not have to go shopping for special ingredients since my mom kept a well stocked pantry.
The beauty of tacos is their versatility. You can adjust the toppings based on your mood/what you have in the fridge. For this version I kept things simple and fresh. I made a slaw using a prepackaged salad mix, some thinly sliced jalapeños, red onion, and a quick lime juice vinaigrette. I had some pepper jack cheese sitting around so added that as well - again be creative! There is no right or wrong so feel free to customize and share your versions of the Tikka Taco with me!
Prepared Chicken Tikka (or Paneer/Tofu)
Tortillas (flour or corn)
1 cup shredded pepper jack cheese
2 cups Salad Mix (mine had Kale, Carrots, and Cabbage)
½ Red Onion thinly sliced
½ Jalapeño thinly sliced (remove seeds and ribs for less spice)
Juice of one Lime
1 tsp freshly cracked black pepper
handful of freshly chopped cilantro
pinch of salt
This is probably as simple as it gets, combine all slaw ingredients in a bowl and toss. Taste and adjust seasonings to taste. To assemble taco warm up tortilla, place chicken tikka on top, add slaw, and finish with the shredded cheese. Super simple but full of flavors and textures. Tag me with your versions of the tacos!