Cajun Chicken Tacos
Homemade tacos filled with tender chicken stirps, tangy yoghurt sauce and topped with a fresh salsa
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Servings: 8 medium tacos
Ingredients
2-Ingredient Dough
- 150 grams all purpose flour/gluten free flour
- 250 grams cooked sweet potato or butternut See note 1
- Pinch of salt
Cajun Chicken with Sauce
- 600 grams chicken breast cut into strips
- 1 tbsp olive oil
- 1 tbsp Cajun spice
- 1 tbsp olive oil
- 2 tbsp ground sumac
- 1 tsp garlic powder
- 2 tsp light brown sugar
- ¾ cup double cream yoghurt
- Juice from 1/2 a lemon
- ½ cup water
- salt to taste
Basic Salsa
- 6 large rosa tomatoes diced
- ½ medium red onion diced
- Handful of coriander roughly chopped
Instructions
2-Ingredient Dough
- Add 1 cup of cooked sweet potato, 1 cup of flour and a pinch of salt to a large bowl and roughly mix.
- Tip the dough onto a clean surface and knead until just combined.
- Section into 8 equal parts. This will yield 8 medium tacos with a diameter of 15cm.
- Bring a medium saucepan to a medium-high heat. Place the rolled dough in a dry pan and cook on each side for 2 mins. Remove, cover with a cloth and set aside.
- Start filling as desired and enjoy!
Cajun Chicken
- For the chicken, cut the chicken into strips and place in a large bowl. Add 1 tbsp Cajun spice and 1 tbsp olive oil. Mix until the chicken is fully coated.
- Bring a large saucepan to a medium high heat and one heated, add the chicken strips. Let the chicken brown on one side before turning. Remove from the heat and set aside.
- For the sauce, add 1 tbsp olive oil, sumac, garlic powder, light brown sugar to a small saucepan and cook for 1-2min on a medium high heat but be careful to not burn the spices.
- Add the yoghurt, lemon juice and water to the spices and simmer for 5-8mins or until the sauce has reduced by 1/3 and thickened up beautifully. Salt to taste and set aside until you're ready to assemble.
Basic Salsa
- For the salsa, finely dice the rosa tomatoes and red onion and add to a small bowl. Mix and set aside.
- Fill each taco chicken, Cajun yoghurt sauce, salsa and finish of with the chopped coriander coriander.
Video
Notes
Note 1: I prefer steaming the vegetables as this helps me control the texture of the dough. If you're boiling the vegetables, then just make sure to remove most of the moisture from the boiled vegetables. Just adjust the flour amount if the dough is too sticky to handle.
Below the dough recipe you'll find the recipe for the taco fillings, which will be enough for 8 tacos (15cm diameter).