The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
2 tbsp apple cider vinegar(apple cider vinegar (100%))
- 25g honey
-
250g cantina del sabor corn tortillas(Corn (62%), Water, Oil)
- 1 handful of fresh chives
- 2 apple
- 1 red cabbage
- 160g greek style yoghurt (Milk)
- 600g British Free Range chicken thighs
- 2 tsp smoked paprika
-
4 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 128Kcal | 539Kcal |
| 537kJ | 2256kJ | |
| Fat | 5.3g | 22g |
| of which saturates | 1.8g | 7.7g |
| Carbohydrates | 11g | 47g |
| of which sugars | 4.8g | 20g |
| Protein | 9.4g | 39g |
| Salt | 0.28g | 1.2g |
| Fibre | 1.0g | 4.2g |
Prep in 10
High protein
New
BBQ Chicken Thigh Tacos with Apple Slaw & Chive Yoghurt
Turn up Taco Tuesday with these show-stopping tacos. Think tender free-range British chicken thighs, glazed in a sticky and smoky homemade BBQ sauce. A crisp apple slaw for freshness and crunch. A creamy chive yoghurt to balance the flavours. All stuffed in Cantina del Sabor Cali street tacos, for those authentic Mexican flavours. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl, a small bowl & a grater
Get started
- In the small bowl, combine the ketchup, smoked paprika, honey, half the vinegar and half the mustard. Season with salt and pepper
- Lay the chicken thighs flat onto the lined baking tray, coat with half the sauce and drizzle with 1 tsp oil
- Bake for 10 mins / air fry 10 mins
Make the slaw
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the apple. Finely chop the chives
- To the medium bowl, add the cabbage, apple, half the chives and the remaining vinegar. Season with salt and pepper, mix well, then set aside
Glaze the chicken & make the sauce
- After 10 mins, add the remaining BBQ sauce to the chicken and turn to coat, then bake for a further 6 mins / air fryer 5 mins, until the chicken is cooked through
- Wash and dry the small bowl, then add the yoghurt, remaining chives and remaining mustard. Season with salt and pepper to taste. Add a splash of water to get a drizzling consistency
Heat the tortillas
- Heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken against the grain
- Serve the tortillas onto plates, spread each tortilla with a dollop of yoghurt and top with the slaw. Add the sliced chicken. Drizzle with the remaining BBQ sauce and yoghurt sauce to finish
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