Chicken Tacos filled with a flavour-packed, easy to make Aioli Slaw. Serve it alongside with your favourite drink on any weeknight or weekends.
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.
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.
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.
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.