About the Recipe:

Every week a bunch of advertisements for the neighborhood stores make its way to my mail box and I religiously browse through them. I came across this recipe for chicken tacos with rainbow slaw in one of these paper advertisements – it looked like something my family would enjoy.

I buy chicken mince regularly and make meatballs using the traditional Indian spices and this recipe seemed to shake it up a bit. I admit I had my own doubts about baked meatballs (as I always deep or pan fried them) but it does work and makes it much easier for me.

Chicken Tacos with Rainbow Slaw (adapted recipe)

For the meatballs

1/4 th kg chicken mince

1 medium zucchini grated

2 cloves garlic grated (optional)

1 packet taco seasoning

1 teaspoon cumin powder

1/4 cup chopped cilantro (Coriander leaves)

For slaw

1 beetroot grated

2 medium carrots grated

1 inch ginger grated

1/2 teaspoon lemon juice

For the sauce

(The original recipe suggested using store-brought sweet chilli sauce but I decided to whip my own salsa)

1 tomato

1/2 onion peeled

2 cloves garlic

1/2 cup coriander leavers

Salt to taste.

Other ingredients

Soft tacos (tortillas)

Greek yogurt (you can use sour cream but I prefer using Greek yogurt)

The Process

Mix all meatball ingredients together and let it sit for couple of minutes.

Preheat the oven to 220 C. Line a baking sheet and roll the mince mix to balls. Coat the balls with oil (I used my non-stick spray) and let it bake for 18 minutes till they are golden.

Make the slaw by mixing all ingredients together. Use a kitchen chopper/mixer to blend all the salsa ingredients together

To serve – heat the tortillas (I wrapped them in foil and threw them into a 180 C oven for 10 minutes), top with chicken balls, slaw, salsa and yogurt. Bite in

This goes to November Cookbook Challenge hosted by Srivalli