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.
Your tequila chicken tacos are the perfect dish for entertaining!
