Honey Harissa Grilled Chicken Tacos with Lemon Mint Crema

 Today I'm sharing my third and final entry into the Stella Rosa recipe contest. My Honey Harissa Grilled Chicken Tacos with Lemon Mint Crema are so fresh and full of flavor! Sweet and spicy grilled chicken is topped with quick pickled onions, crunchy cucumbers and a greek yogurt mint sauce and they're served in grilled tortillas (I like mine super charred)

Why should Tuesday have all the fun? Let's start our week off with taco night!

Honey Harissa Grilled Chicken Tacos with Lemon Mint Crema

¼ cup honey 

2 tablespoons harissa paste 

1 teaspoon coriander 

1 teaspoon cumin 

1 teaspoon apple cider vinegar 

2 teaspoons garlic salt 

1 ½ pounds chicken breast, cut into 2 inch cubes 

1 cup water

1/4 cup apple cider vinegar 

1/4 cup white distilled vinegar 

1 tablespoon sugar 

½ teaspoon caraway seeds 

1 ½ teaspoons kosher salt 

1 small red onion, thinly sliced 

Zest of 1 lemon 

½ cup plain Greek yogurt 

1 Tablespoon mayonnaise 

¼ cup mint, chopped 

¼ teaspoon salt 

1/8 teaspoon pepper 

10 corn tortillas 

1 English cucumber, cut into small sticks 

½ cup cilantro leaves, chopped

 

In a large bowl combine the chicken, honey, harissa paste, coriander, cumin, apple cider vinegar and garlic salt. Stir the mixture around until the chicken is evenly coated and allow to marinate for at least 2 hours, or preferably, overnight.

Bring the water, apple cider vinegar and white vinegar to a boil in a small sauce pot and place the sliced red onions in a glass jar or bowl. Whisk in the sugar, caraway seeds and salt until the salt and sugar dissolve. Pour the mixture over the onions and set aside to cool.

Place the lemon zest, yogurt, mayonnaise, mint, salt and pepper in a small mixing bowl and whisk to combine. Place in the fridge to chill.

 Pre-heat a grill to medium high heat and remove the chicken from the fridge, allowing it to come to room temperature. Working in batches, cook the tortillas on the grill until brown and charred around the edges. Once charred, remove the tortillas from the grill and wrap in foil to keep them warm. Thread the chicken onto metal skewers and grill for 5 minutes. Flip the chicken over and continue to cook until the chicken is fully cooked, and juices run clear, about 3-5 minutes more.

To assemble the tacos, break apart the chicken with two forks creating bite sized chunks. Fill each tortilla with an even amount of cucumber sticks, shredded chicken pieces, pickled onions, chopped cilantro and drizzle with the lemon mint crema.