Ingredients
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon cumin seeds
1/2 cup Vitasoy Greek Style Soy Yogurt – Plain
500g chicken thigh fillets
1 ripe avocado
1/2 cup Vitasoy Greek Style Soy Yogurt – Plain, extra
1 tablespoon lime juice
1/8th wedge green cabbage, thinly sliced
1/4 small red onion, thinly sliced
1 tablespoon finely chopped parsley
1 tablespoon lime juice, extra
12 flour tortillas
Method
- Pre-heat oven to 200°C (180°C fan forced). Combine garlic, paprika, cumin seeds and yogurt in a bowl and season to taste. Add chicken thighs and coat in marinade. Arrange chicken on a baking paper lined tray and bake for 18-20 minutes or until cooked through. Slice chicken into strips.
- Meanwhile, in a blender, process avocado, yogurt, lime juice, salt and pepper until smooth.
- Combine cabbage, red onion, parsley and lime juice to make slaw. Season well with salt and pepper.
- Warm tortillas according to packet instructions. Serve topped with slaw, avocado cream and sliced chicken.
This marinade is also ideal when used with white firm fish fillets.
