Having friends over? Date night? Solo dinner? Mexican dishes are always a crowd favourite when it comes to deciding what to cook! This recipe will end up being your new go-to taco variation! With flavours packed to punch, you will be sure to get a kick out of these bad boys… You’re going to want to save this one.
Makes 6 tacos.
INGREDIENTS
Miso Marinade
- 1/3 cup Umami Pantry White Miso Paste
- 500g chicken thigh, skinless, boneless
- 3 tbsp chipotle in adobo
- 2 tbsp honey
- ½ tsp cumin
- 1/4 tsp salt
Pico De Gallo
- 1 vine ripened tomato diced
- 1/3 cup white onion, diced
- ½ cup coriander, roughly chopped
- Pinch salt
- Juice of 1 lime
Miso Mayo
- ½ cup mayonnaise
- 2 tbsp Umami Pantry White Miso Paste
- 1 tbsp chipotle in adobo (or this Smokey Chipotle Hot Sauce for a medium kick)
- Juice ½ lime
Taco Filling
- 1 cup white cabbage, finely shaved
- 1 avocado, diced
- 6 corn or wheat tortillas
- Lime, to serve
METHOD
- Preheat an oven to 190c.
- Place the chicken into a frying pan or oven dish and add the marinade ingredients. Toss well to marinade and let sit for at least 20 minutes.
- Add 1 cup water to the dish and roast in the oven for 30 minutes, until the chicken is easily pulled and coloured. Slice and mix with the remaining sauce from cooking, keep warm to serve.
- While the chicken is cooking, combine the pico de gallo ingredients and set aside.
- Combine the miso mayo ingredients and set aside.
- Toast the tortillas in a hot dry grill pan for 10 seconds each side then top with the shaved cabbage, avocado, chicken, miso mayo and pico de gallo.
- Serve with extra lime.
If you make these dont forget to tag us on Instagram or Facebook @wholelifepharmacyandhealthfood as well as @umamipantry so that we can see the results!
