Goan Chicken Tacos: A Fusion of Flavours by Pickle Me

Enjoy a Burst of Flavour and Cultural Fusion with Pickle Me's Exquisite Goan Chicken Tacos recipe! This Taco Tuesday, savour succulent chicken thighs infused with aromatic Goan Chutney, creating an alluring experience for your taste buds. Topped with a refreshing Cabbage & Coriander Slaw and a zesty Minted Yoghurt drizzle, these tacos are a true culinary delight. Easy to prepare and bursting with mouthwatering goodness, these tacos will elevate your culinary journey to new heights. Let's dive in and uncover the true essence of Pickle Me's creations with this incredible recipe!

Goan Chicken Tacos Recipe:


  • 500g Chicken Thighs
  • 60g Goan Chutney + more to drizzle
  • 1 tsp Black Pepper, freshly cracked
  • 8 Corn Tortillas

Cabbage & Coriander Slaw:

  • 1/4 Purple Cabbage
  • 1/2 bunch Coriander
  • 1 Cucumber, cut into ribbons
  • Salt and Pepper to taste
  • Olive Oil
  • 1 tsp Lemon Juice

Minted Yoghurt Drizzle:

  • 200g Yoghurt
  • Mint leaves from 1/2 bunch, finely chopped
  • 1/4 tsp Cumin powder
  • 1/4 tsp Salt
  • 2 tbsp Water

To Serve:

  • Pickled Onions (optional)
  • Lemon


Goan Chicken Tacos:

  1. Trim excess fat from the chicken and place it in a bowl.
  2. Add 60g of Pickle Me Goan Chutney and freshly cracked black pepper to the chicken. Mix well to coat the chicken thoroughly.
  3. Cover the bowl and set it aside to marinate for at least 30 minutes. If possible, marinate for a longer time in the refrigerator and bring it to room temperature 30 minutes before cooking.
  4. Drizzle some oil on the marinated chicken thighs and grill them on the barbecue or gas grill for 4 minutes on each side. Ensure the meat is cooked through and then let it rest for 5 minutes.

Cabbage & Coriander Slaw:

  1. Finely slice the purple cabbage and pick the coriander leaves. Place them in a bowl.
  2. Season the cabbage and coriander with salt, pepper, olive oil, and 1 tsp of lemon juice.
  3. Use a mandolin to make cucumber ribbons.

Minted Yoghurt

  1. Mix yogurt with mint, cumin and salt to taste along with 2 tbsp water.

To Serve

  1. Heat the tortillas in a pan or over the flame rotating a few times to avoid burning,  about 20 seconds.
  2. Slice the chicken thighs and divide onto warm tortillas, top with all slaw, cucumber and lashings of more Goan chutney.
  3. Drizzle with minted yogurt & serve.
  4. Serve and enjoy this delightful fusion of flavours!

We are happy to share that the Goan Chutney used in this recipe is now available for purchase through our online store. You can now bring home the authentic flavours of Pickle Me and experience the magic of India right in your kitchen. Head to our online store and spice up your culinary adventures today!