Supplies
- 4 chicken thighs
- Olive oil
- 4 limes
- 3 cloves garlic
- 1 tablespoon smoked paprika
- 2 tablespoons honey
- 8 small tortilla wraps
- White BBQ Sauce:
- 2 garlic cloves, crushed
- 2 tablespoons horseradish
- 300 grams mayonnaise
- 1 tablespoon wholegrain mustard
- Salt and pepper
- 1 teaspoon granulated sugar
- 50 milliliters white wine vinegar
- Slaw:
- 1/2 red cabbage
- 2 carrots
- Glug of white wine vinegar
- 2 teaspoons salt
- Handful coriander
- 1 tablespoon wholegrain mustard
Steps
- Zest and juice the limes and place with the chicken, a generous glug of olive oil and paprika.
- Griddle over a high heat until golden and crispy - when the chicken is cooked through remove from the pan, glaze with honey and leave to rest.
- Make the white Alabama sauce by mixing all the ingredients together and set aside.
- Make the slaw by shredding all the components and mixing through vigorously to extract the moisture.
- Place the tortillas over the direct flame for 30 seconds, remove and then rest them over a rolling pin to take on a taco shape.
- Place the Alabama slaw, sliced griddled chicken and slaw into the tacos and serve.