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1
Prepare the pickled onions: Combine white vinegar, granulated sugar, and salt in a bowl. Add the thinly sliced red onion, mix well, and set aside for at least 15 minutes.
2
Remove the tendons from the chicken tenderloins by placing a fork prong along each one, gripping it with a kitchen towel, and pulling up while pushing down with steady pressure.
3
Make the marinade: In a bowl, combine ground cumin, smoked paprika, dried chilli flakes, lime zest, lime juice, and minced garlic, stirring until well blended.
4
Marinate the chicken: Add olive oil, salt, and cracked black pepper to the marinade, then add the chicken tenderloins. Using clean hands, toss until all pieces are evenly coated. Let rest for at least 10 minutes, or up to 48 hours for deeper flavor.
5
Make the coriander-lime cream: Add Greek yogurt, fresh coriander, 1 tablespoon of lime juice, 1 clove of garlic, salt, and pepper to a blender. Blend on high speed until completely smooth. Taste and adjust seasonings as needed—add more salt, pepper, or lime juice to your preference.
6
Sear the chicken: Heat a large pan over medium-high heat and add a small splash of oil. Once hot, add the marinated chicken tenderloins without crowding the pan. Leave undisturbed for about 1 to 1.5 minutes to build a golden crust, then flip. Repeat on the other side until evenly golden and cooked through to 74°C (165°F) internal temperature.
7
Rest the chicken: Remove from heat and let rest for 2 minutes, then slice on a bias.
8
Assemble the tacos: Warm the tortillas and spread a layer of coriander-lime cream in the middle. Top with sliced chicken, pickled onions, fresh coriander leaves, and a squeeze of lime. Optional additions include crumbled cheese or sliced red chilli.
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