Pandan Chicken Tacos
A sweet and crispy twist on traditional tacos, featuring pandan-infused chicken and crunchy slaw. Inspired by Mexican flavors and Malaysian spices.
Ingredients
- ●1 lb chicken breastsboneless and skinless
- ●4 pandan leavesfresh
- ●2 tsp mexican seasoningstore-bought or homemade
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●1 tsp chili powderstore-bought or homemade
- ●1 tsp saltto taste
- ●1 tsp pepperto taste
- ●8-10 tortillascorn or flour
- ●1 cup shredded cheeseMonterey Jack or Cheddar
Instructions
- 1
Preheat a grill or grill pan to medium-high heat.
- 2
In a blender or food processor, combine pandan leaves, Mexican seasoning, cumin, coriander, chili powder, salt, and pepper. Blend until smooth.
- 3
Place chicken breasts in a large bowl and brush the pandan spice mixture evenly over both sides of the chicken.
- 4
Grill the chicken for 5-6 minutes per side, or until cooked through.
- 5
Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 6
Slice the grilled chicken into thin strips and serve in tortillas with shredded cheese.
- 7
Top with your favorite toppings, such as diced tomatoes, shredded lettuce, diced avocado, or sour cream.