Tandoori chicken tacos. People are making all sorts of funky tacos these days. Korean bulgogi tacos. Japanese teriyaki tacos. Thai shrimp tacos. Why not Indian tandoori chicken tacos?
These are a great way to mix things up. To break out of your taco funk. For when you want something new.
You can do them straight up as tacos or use an Indian flatbread. If you can get your hands on some parathas you can make one crazy sandwich.
This may seem a little odd but think about it. Little bits of super tasty grilled chicken. A drizzle of sauce. Corn tortillas. Cilantro. Lime. That sounds like a taco to me.
Chicken tikka is perfect
Chicken tikka is the perfect way to get maximum tandoori flavour into the smallest possible form factor. Forget shredding tandoori chicken.
Tikka are little flavour bombs waiting to be wrapped in a tortilla. Smothered in a cooling yoghurt drizzle. Brightened with a bit of cilantro and lime. Perfect!
Don’t just use chicken tikka for these tacos. Once you try them you’ll understand why. Think boneless tandoori chicken bites. Perfect party food.
tandoori chicken tacos
Ingredients
Tacos
- 12 corn or flour tortillas
- 1 batch of chicken tikka
- 1/2 small white onion thinly sliced
- cilantro to garnish
- lime wedges to serve
Raita drizzle
- 1/2 cup plain greek yoghurt
- 2-3 Tbsp cilantro finely minced
- 1 green onion finely minced
- 1/4 tsp curry powder
- milk to thin
- salt to taste
Instructions
- Prepare the chicken tikka .
- Warm the tortillas by wrapping them in a damp towel and microwaving them until warm.
- Assemble the tacos and drizzle with the raita drizzle.
Raita drizzle
- Combine all the ingredients except the milk. Add the milk slowly, stirring constantly, until you get to the consistency of heavy cream.
Nutrition
Warm potato salad is a delicious alternative to more traditional creamy approaches. It’s a little more sophisticated. Perfect when dinner is a little fancier than burgers and hotdogs.
Don’t get me wrong. I love a good creamy potato salad loaded with bits of egg and pickle. That’s hard to beat, in fact. But it doesn’t always match the menu.
Creamy potato salad is a bit of a sledge hammer side. Strong. Assertive. In your face.
Warm potato salad is an upscale version
Warm potato salad with bacon and coarse mustard is a more refined take on potato salad. Chill. Confident. A bit understated. But totally awesome.
It’s goes beautifully with grilled steak or chicken. Or even with roast chicken. Pork chops. Fish. It’s at home with just about anything you would serve with roast or boiled potatoes.
You can riff on the concept as well. Sometimes I do warm potato salad with a regular dijon mustard vinaigrette instead of coarse. Leave out the bacon. Bit heavier on the shallots. It’s very nice too. Variation on a theme. Vegetarian option as well.
Lots of different ways you can dress up warm potato salad
You could spice it up as well. A bit of cayenne along with the pepper would add zing. A mix of lemon and vinegar mixes things up as well.
There aren’t a lot of ingredients here so this is one of those recipes where there’s nowhere to hide lousy ingredients.
Decent mustard. Wine or sherry vinegar. Fresh chives. Good shallots. Top quality bacon. Not much to this so use the best ingredients you can get.
Warm potato salad with bacon and coarse mustard. For when you need upscale potato salad.
