There’s just something about making tacos on the grill – and when they’re Asian inspired they’re even more special. Try this version for a great change.
Makes 6 ‘street’ size tacos
1/3 cup + 2 tablespoons Sambal chili sauce
2 Tablespoons honey
1 Tablespoon soy sauce
1/3 cup sour cream or non-fat Greek yogurt
1/3 cup shredded red cabbage
2 chicken thighs
1 tablespoon olive oil
6 flour tortillas - ‘street’ taco size
Chopped cilantro for garnish
Put 1/3 cup of the chili sauce, honey and soy sauce in a medium bowl and mix well - remove about 1/3 to a small bowl and set aside
Add chicken to the medium bowl with the marinade, submerge to cover and refrigerate at least an hour to overnight
Add remaining 2 tablespoons of the Sambal to the sour cream or yogurt, mix well and set aside.
Remove chicken from fridge about 30 minutes before cooking
Heat grill or grill pan to medium high, spray with cooking spray and add chicken
Cook until well marked on both sides and cooked through - using set aside sauce to brush with
Remove from grill, slice the chicken, spread some of the sour cream on a tortilla, add the cabbage and the chicken, and finally a little chopped cilantro.