Of all the dishes I have cooked up over the years these tacos have to be the most colourful to date. They are not only incredibly beautiful and delicious, but also so good for you, too. Eating a rainbow of colours (fruits and vegetables) is important in order to consume a broad spectrum of anti-oxidants, something we should be conscious of, especially during the summer when there is so much sun exposure (BBQing and environmental pollutants, too!).
This is the perfect no fuss summer meal – easy enough for a weeknight and still beautiful and delicious enough to serve to friends on the weekend for a dinner. Colourful cabbage cups are the ‘tacos’, but you can swap for corn tortillas or iceberg lettuce too. Layer with grilled chicken, salsa, red and yellow peppers, cumin spiced yogurt and lots of cilantro and black pepper to serve. Use this recipe as a base and get creative. Swap in fish, shrimp or tempeh instead of chicken – or try nectarines instead of mango. Black beans and tempeh would be great instead of chicken for vegetarian protein.
Chicken Tacos with Mango
½ – 1 chicken breast – (preferably free range and organic*)
A splash of olive oil
Garlic and ginger, minced
Sea salt and pepper
A handful of cilantro
1 lime, juiced
A splash of white wine
¼ pepper, chopped
2 cabbage or ice burg lettuce cups
A serving of coconut yogurt sour cream (recipe below)
A serving of mango avocado salsa (recipe below)
To make the marinade, toss the first seven ingredients in a bowl and add chicken breast/s. Let sit covered in the fridge for up to a day. When you are ready to eat, grill for about 5 – 7 minutes on each side, depending on the size of your breast and the heat of your grill. Let cool and slice.
Using the cabbage cups as your base, add chicken slices, mango avocado salsa, yellow and red pepper slices and a dollop of cumin spiced coconut yogurt. Add more cilantro and black pepper to taste.
Mango Avocado Salsa – Serves 4
2-3 mangos, chopped (or just use 1- 2 cups frozen if you are in a pinch!)
1-2 avocados, chopped
1 handful of cilantro, chopped (a big handful, the more the better if you like cilantro!)
¼ cup red onion, chopped finely
Sea salt and black pepper
Chili flakes, optional
Add all the ingredients to a bowl and toss lightly. Season with sea salt and black pepper and a little lime if you aren’t eating the avocados right away. This is best without too much stirring. It will stay chunky and each flavour will hold its own rather than blending into one.
Cumin Spiced Coconut Yogurt ‘Sour Cream’
Mix together ½ cup of coconut yogurt with a pinch of sea salt and a teaspoon of cumin. You can also use organic Greek yogurt if you prefer.