Chicken Tacos with yoghurt sauce
1 medium onion, cut into wedges,
2 garlic cloves, finely chopped
1 pound skinless, boneless chicken thighs
1 tablespoon cumin seeds, coarsely crushed
1 teaspoon kosher salt
1 tablespoon vegetable oil
½ teaspoon freshly ground black pepper
8 corn tortillas, warmed (for serving)
2 avocados, sliced (for serving)
Coriander (for serving)
Shaved red cabbage (for serving)
Tomato salsa (for serving)
For taco sauce:
½ cup mayonnaise
1 cup Village Dairy Greek Yoghurt
Pinch of dill weed
2 tablespoons of lime juice and salt
For taco sauce mix yoghurt and mayonnaise in a separate bowl. Stir in 1 pinch of dill weed, 2 tablespoons of lime juice and salt. Cover the bowl with plastic wrap and refrigerate until ready to serve.
Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred. About 4 minutes per side.
Let chicken rest for 5 minutes before slicing. Serve with tortillas, avocados, cabbage, coriander, salsa and taco sauce.