Native Australian Tequila Chicken Tacos with Kale Slaw

In this twist on tequila chicken I use a number of native Australian ingredients that are perhaps not as well known as they should be.  Each has an amazingly unique flavour that can lend itself to sweet or savoury dishes and combine together here to make very punchy Native Australian Tequila Chicken Tacos with Kale Slaw.


For the chicken

  • 500gm chicken tenderloins
  • 1/2 cup tequila
  • 1 tblsp dried Australian bush tomato*
  • 1 tblsp ground native pepperberry**
  • flesh of one finger lime***, plus extra to garnish
  • 1/4 cup chopped coriander leaves
  • 2 cloves crushed garlic
  • 1/2  cup lime juice

For the kale slaw

  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple-cider vinegar
  • Salt and pepper to taste
  • 2 cups finely shredded kale
  • 1 cup finely shredded purple cabbage
  • 1 carrot, peeled and julienned
  • 1 long red chilli de-seeded and julienned
  • 1/4 cup fresh coriander leaves
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds

For the Tortillas

  • 150gm masa flour
  • pinch salt
  • 1 tblsp olive oil
  • 100ml cold water



For the chicken

  • Combine all the ingredients in a large non-reactive bowl and place in the fridge whilst you prepare the other ingredients.
  • Lightly oil a griddle pan and place over a high heat. Grill the chicken tenderloins for 3 minutes each side or until cooked through. Allow to cool slightly then slice on the diagonal.

For the kale slaw

  • In a small bowl, whisk olive oil, mustard, and apple-cider vinegar.
  • In another bowl, combine kale, cabbage, carrot, coriander, with the sunflower and pumpkin seeds.
  • Season with salt and pepper, drizzle with dressing, and toss to coat.

For the tortillas

  • Mix the masa flour and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.)
  • Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
  • Flatten the balls of dough with your hands then use a tortilla press if you’re lucky enough to have one, or roll them between two layers of cling film. Flatten to approximately 3mm thick.
  • To cook the tortillas, place a flat griddle pan or frying pan over a hot heat.
  • Cook the tortillas for approximately one minute on each side, or until lightly coloured.

To assemble

Place some kale slaw on a just cooked tortilla, top with the sliced tequila chicken, and garnish with extra finger lime, chilli and coriander leaves if you’re in the mood.

About the Ingredients

*Akatjurra is the Aboriginal name for ground bush tomato, a small native Australian berry. When dried bush tomato has a Cajun style aroma and flavour – think strong sun-dried tomato with caramel tones and a tamarillo like tangy acidity.**Native pepperberries have an intense purple colour and a heat somewhere between pepper and chilli – but much more complex, almost sweet in both aroma and effect on the palate.***  The finger lime is a unique and ancient Australian native – citrus australasica – found in the wild in and about the rainforest areas of south east Queensland and the northern rivers region of New South Wales. Inside the finger lime’s skin are hundreds of juice filled ‘pearls’  often called lime caviar – that burst in the mouth with a rare and exciting explosion of flavour. Finger limes are rich in vitamin C and antioxidants. The colour varies according to the variety – they can be opaque, yellow, green, pink or red.

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