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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


  1. 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.

  2. 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.

  3. Let chicken rest for 5 minutes before slicing. Serve with tortillas, avocados, cabbage, coriander, salsa and taco sauce.


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