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Skewered tandoori chicken tacos

Name: Skewered tandoori chicken tacos
Yield: 4
Ingredients: 500g skinned and boned chicken breasts; 50g packet Indian tandoori tikka marinade; ¼ cup plain yoghurt; 1 tsp curry powder; 8 crisp taco shells; 2 cups finely shredded lettuce; ¼ cup finely chopped coriander; 1 avocado, stoned, peeled and sliced; ½ cup plain yoghurt; ¼ cup finely chopped coriander

for 4 people

Jan Bilton

Food writer and cookbook author.

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500g	skinned and boned chicken breasts
50g packet	Indian tandoori tikka marinade
¼ cup	plain yoghurt
1 tsp	curry powder

8	crisp taco shells
2 cups	finely shredded lettuce
¼ cup	finely chopped coriander
1	avocado, stoned, peeled and sliced

½ cup	plain yoghurt
¼ cup	finely chopped coriander

Cut the chicken into 3cm cubes. Place in a bowl. Combine the marinade, yoghurt and curry powder well and pour over the chicken. Mix well. Cover and marinate in the fridge for at least 1 hour.
Remove from the fridge and return to room temperature. Thread 3 pieces of chicken onto a small wooden skewer. Repeat to make 16 skewers.
Cook under the grill or on a ridged grill pan for 5 minutes or until cooked, turning halfway through. Remove and rest for a few minutes.
Meanwhile, heat the taco shells according to the packet instructions. Fill each with the combined lettuce and coriander and sliced avocado. Top with 2 skewers. Drizzle with combined topping mixture.