Tandoori Chicken Taco

INGREDIENTS

6 oz. Cooked, Shredded or Diced Chicken
3 oz. Monsoon Kitchens® Tandoori Marinade- PMK3001
1 oz. Shredded Red Cabbage
½ oz. Sliced Red Onion
2 tsp. Rough Chopped Cilantro Leaves
1 oz. Monsoon Kitchens® Cilantro Chutney- PMK6002
½ oz. Monsoon Kitchens® Tamarind Chutney- PMK6001
3 each 4″ Corn/Flour Tortilla
2 tsp. Crumbled Feta/Crumbled Queso Fresca – Optional
4 ea. Sliced Red Jalapeño/Fresno Pepper
1 ea. Lime wedge

DIRECTIONS

1. Toss the cooked chicken with Monsoon Kitchens Tandoori Marinade. Heat until the temperature reads 165°F. Hold hot for service.
2. Mix shredded cabbage, red onion and chopped cilantro with Monsoon Kitchens Cilantro Chutney and Monsoon Kitchens Tamarind Chutney.
3. Warm the tortillas and place in a holder or plate. Place chicken on the tortilla and top with the slaw.
4. Drizzle with some more chutney, chopped cilantro and crumbled cheese. Serve with wedge of lime and sliced red Jalapeno.