Scorpions Bite Fiery Chicken Tacos

Ingredients (Serves 4)

For the Tacos:

• 500g boneless chicken thighs (or use beef mince or pork shoulder)
• 1 tablespoon olive oil
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons Scorpions Bite chilli sauce (adjust to taste)
• 8 small soft tortillas (corn or flour)

For the Spicy Slaw:

• 1/2 small red cabbage, thinly sliced
• 1 large carrot, grated
• 1/2 red onion, thinly sliced
• 1 red chilli, finely chopped (optional)
• 2 tablespoons Greek yoghurt
• 1 tablespoon mayonnaise
• Juice of 1 lime
• 1 tablespoon Scorpions Bite chilli sauce (use more for extra heat)
• Salt and pepper to taste

For Toppings:

• 1 avocado, sliced
• Fresh coriander leaves (optional)
• Lime wedges (for serving)

Method

1. Prepare the Meat:
   • In a small bowl, mix the cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
   • Rub the chicken thighs with olive oil and coat with the spice mixture.
   • Heat a large pan over medium heat and cook the chicken thighs for 5-7 minutes on each side until golden brown and fully cooked through. (For beef or pork, cook until browned and tender.)
   • Remove from the heat, allow to rest for a few minutes, and then shred the chicken into bite-sized pieces.
   • Toss the shredded chicken with 2 tablespoons of Scorpions Bite chilli sauce for a fiery kick.
2. Make the Spicy Slaw:
   • In a large bowl, combine the red cabbage, carrot, red onion, and red chilli.
   • In a separate bowl, mix together the Greek yoghurt, mayonnaise, lime juice, and Scorpions Bite chilli sauce.
   • Pour the dressing over the vegetables and toss to combine. Season with salt and pepper to taste.
3. Assemble the Tacos:
   • Warm the tortillas in a dry pan or microwave.
   • Add a generous portion of shredded chicken to each tortilla.
   • Top with the spicy slaw, avocado slices, and fresh coriander leaves.
   • Serve with lime wedges on the side.