Let’s taco-bout this easy spring/summer lunch recipe idea! Asian tacos have our whole heart, and these delicious chicken tacos with coleslaw are perfect for those scorching afternoons when you want something simple and refreshing. It’s pretty easy and comes together in under an hour- just the way we like it. If you’re vegan, substitute the Vietnamese grilled chicken with falafel, mushrooms or tempeh!
Easy Lemongrass Turmeric Chicken Tacos with Tom Yum Coleslaw
Ingredients:
(Serves 4)
- 2 chicken breasts, sliced in half
- 4 corn tortillas
- 2 whole tomatoes, sliced
- Lettuce leaves, sliced finely
- 1 tblsp Mekhala’s Organic Lemongrass Turmeric Paste (or any of our pastes you fancy!)
- 1 tblsp cooking oil
For Tom Yum Coleslaw:
- 1/4 green and 1/4 red cabbage (or 1 large carrot) (shredded) 1/4 cup mayo
- 1 tspn lime juice
- 1tbsp Mekhala Organic Tom Yum Paste
- Salt and pepper to taste
Method:
- Marinade chicken breast in Mekhala’s Organic Lemongrass Turmeric Paste for 30 minutes.
- Meanwhile, mix mayo, lime juice, salt pepper and Mekhala Organic Tom Yum Paste. Toss vegetables in mixture and refrigerate for 30 minutes before use.
- Heat oil in a pan and fry chicken breasts until cooked. Slice chicken breast into 2 inch lengths.
- Create your tortilla with chicken, coleslaw, lettuce, tomatoes and extra mayo (or try our tom yum mayo) and enjoy!
This chicken coleslaw taco recipe is going to get people talking about your superb cooking skills! Don’t forget to share the love with us by uploading your pictures on Instagram using #MadewithMekhala. Also, check out more of Mekhala’s recipes for your next party!
