Why not give these Piri Piri Chicken Tacos with a Sautéed Red Cabbage Slaw for your next Taco Tuesday. Spiced tacos with a tangy slaw!
Cooking With Spices
Although I don’t often dwell too far into the depths of spiciness, I do love spicy food. I think for the most part I am terrified that I will overuse the chilies, seasoning, sauces and it will result in a raging inferno. So, I do tend to play it safe and cook with softer flavours, shall we say.
If you have cooked with or eaten foods with piri piri, you know it can range from mild to well, that raging inferno I was talking about. Somewhere in our cupboard we have a small bottle of piri piri sauce. I never ever use it. Ever. But, every now and again I see it on the dinner table. That means the dinner is too bland for certain taste buds and it needs some jazzing up. I used to almost find it offensive, but learned that we all have different taste buds. Oh, don’t I know that all too well.
The kids aren’t keen on spicy food, so I usually make something that the whole family can eat to save time and satisfy everyone. Well, for the most part.
As for these tacos, I loved them! The kids ate them without the cabbage slaw (no surprise there), and the main complaint from my son was they they were too hot. He can’t handle any spiciness at all. Ever. In fact, while digging into these, I noticed him eating tablespoons of Greek yoghurt on the side. Seriously. They weren’t even that hot. So hint taken, no piri piri seasoning for him.
However, for the grown up pallet, these had right amount of spiciness and a tanginess from that cabbage slaw. When I was putting this together, I was wondering how it was going to come together and if it was going to be blog worthy. So a bonus that we enjoyed a flavourful lunch and you guys get a new recipe.
What Is Piri Piri
Piri Piri really does have great flavours. It’s got chillies, paprika, cumin, oregano, basil and about a million other ingredients. You could just as easily make it yourself and adjust flavours according to taste buds. But sometimes, it is just as easy to buy the little spice bottle.
Okay here are a few time saving tips to help along the way. I had these on the table in under 30 minutes from start to finish. the kitchen looked like a bomb exploded but that’s life.
Notes About The Tacos
- I wrap the tacos in foil and get them in the oven before I do anything else. Just set the oven to a low temperature so you don’t end up drying them out.
- I am always multi tasking in the kitchen to save time and attempt to get everything together at the same time. This usually means a mess at the end, but hey we can’t have it all. So, when reading the recipe below you will see the cabbage being cooked in one pan and the chicken being cooked in another pan. Well, I do this at the same time, which means cooking time really is only 10 minutes. If you find it easier to do one thing at a time, just allow for extra cooking.
- When I cook chicken, I always make sure the pan had heated up for at least 5 minutes and is good and hot. Why? Because you will get a nice char effect on the chicken. Otherwise, you will likely get chicken that goes in the pan white and comes out a darker shade of white.
- I used one tablespoon of piri piri seasoning in this recipe and I would say they were medium-mild on the hot level. You can adjust this to your liking. Use less or more. What ever takes your fancy.
That just about sums up the tacos. Serve some Mexican Style Rice on the side and you’re all set. Happy cooking!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get the recipe!
Piri Piri Chicken Tacos
For the chicken:
- 3 Chicken breast cut into thin strips
- 1 Tablespoon Piri Piri Seasoning
- Juice of one lime
- 1/2 Teaspoon salt
- 3 Tablespoon olive oil divided
For the cabbage slaw:
- 2 Cups red cabbage shredded, approximately 1/4 of a small cabbage
- 1 small white onion halved and thinly sliced
- 2 Tablespoon white wine vinegar
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil
- 12 taco shells
- 1 Cup cheddar cheese grated
- Small bunch of fresh cilantro roughly chopped
- Lime wedges to serve
- Preheat oven to 200 degrees F. Wrap soft tacos in foil and place in the oven to keep warm.
- In a large bowl combine one tablespoon of the olive oil, lime juice, piri piri seasoning and salt. Stir well and add chicken. Toss well to coat and set aside.
- In a large skillet set over high heat, add 1 tablespoon of olive oil. Toss in the cabbage and onion. Stir really well. Leave to sautée for about 2-3 minutes. Add the vinegar and give a real good toss. Leave to sautée for about another minute. Remove from heat.
- In another large skillet set over high heat, add 2 tablespoon of olive oil. Add the chicken and cook over high heat, stirring occasionally for about 8 minutes or until the chicken is cooked through. Remove from heat and set aside.
- Remove warm tacos from oven.
- Lay out tacos and fill with chicken, cheese, and red cabbage slaw. Top with fresh cilantro and lime juice. Serve immediately.