Loo Kitchen

I made a couple different versions of these chicken tacos in the past week.

The first batch is made with chicken thighs roasted in extra virgin olive oil, sea salt, chipotle powder, garlic powder and smoked paprika. I covered the chicken in a pickled slaw I made using my quick cabbage and carrot pickle (cabbage, carrots, vinegar, water, sea salt, hot honey). I combined the pickled veggies with a lime chipotle aioli (egg, avocado oil, mustard, lime, chipotle powder, takin, garlic powder and sea salt). I topped the tacos with micro greens and lime juice!

The second batch is made using roasted chicken breasts (extra virgin olive oil, sea salt and tajin) and a cucumber and cabbage slaw I made by grating cabbage and cucumber and adding my chipotle aioli, lime juice, smoked sea salt and a bit of soy sauce. I topped the tacos with micro greens and lime juice.