Sprig’s Chimichurri Aioli is a thick, flavour-packed sauce, which gets its body from olive oil and garlic. And then spiked with chimichurri, fresh cilantro, jalapeno and a hint of lime. Dressed with creamy Aioli, this slaw is just perfect to give the delicious baked chicken a good company. While eating the warm Chicken Taco, you can feel all the flavours of the Aioli along with the crunches of veggies inside your mouth.
Chicken Tacos with Aioli Slaw
Chicken Tacos filled with a flavour-packed, easy to make Aioli Slaw. Serve it alongside with your favourite drink on any weeknight or weekends.
Ingredients
For Baked Chicken
- 2- Chicken breast
- 1 tsp- Smoked paprika
- ½ tsp- Black peppercorn powder
- ½ tsp- Ginger powder
- Salt to taste
- 1 tsp- Melted butter
- 1 tbsp- Olive/Vegetable oil
For Aioli Slaw
- ¼ cup- Sprig Chimichurri Aioli
- 2 tbsp- Apple cider vinegar
- 3 tbsp- Olive oil
- 1 cup- Purple cabbage (shredded)
- 1 cup- Green cabbage (shredded)
- ½ cup Carrot (grated)
- 1- Onion medium sized (thinly sliced)
- Salt to taste
For Serving
- 6- Small Tortillas/Taco shells
- Lemon wedges
- 2- Jalapeno (sliced)
- Cilantro for garnishing
Instructions
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Preheat the oven to 200 degrees C. Make a mix of oil and butter, with a pastry brush rub the mixture on both sides of the chicken breasts. Sprinkle salt, ginger powder, black peppercorn powder, and smoked paprika, mix well.
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Transfer the chicken breasts to an oil greased baking tray. Bake for 15-20 minutes. Remove from the oven and keep aside to cool slightly. Cut the warm chicken breasts into thick strips.
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Prepare the Slaw when the chicken breasts are baking. In a bowl add everything mentioned for the Slaw, and toss to coat the veggies nicely, keep aside.
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To assemble, warm the tortillas in a frying pan. Fill each tortilla with a few spoonfuls of the Aioli slaw and some chicken strips. Garnish with jalapeno slices, chopped cilantro, and lemon wedges. Serve immediately.
