Chicken Tacos with yoghurt sauce

Ingredients:

• 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

Method:

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.

Enjoy!