SPICY CHICKEN MEATBALL TACOS
2 cloves garlic
1 tbsp fresh ginger
1 red chilli
400g chicken mince
1/3 cup breadcrumbs
2 tbsp soy sauce
Salt & pepper
¾ cup sweet chilli sauce
¾ cup mayonnaise
1 tbsp sriracha sauce
2 cups grated carrot
1 cup finely sliced purple cabbage
1 cup finely sliced green cabbage
Finely chop garlic, ginger, and chilli.
Combine chicken mince, garlic, ginger, chilli, eggs, breadcrumbs, and soy sauce in a medium bowl. Season with salt and pepper.
Roll heaped tablespoons of mixture into small meatballs.
Drizzle olive oil in a large frying pan over medium-high heat.
Cook meatballs in batches, until browned, turning for about 10 minutes until cooked through.
Add sweet chilli sauce to the meatballs, gently turn to coat, and remove pan from heat.
Combine mayonnaise and sriracha sauce, add to carrot and cabbage in a second medium bowl, tossing to coat. Season with salt and pepper.
Once meatballs are cooked, heat mini tortillas until warmed through.
Fill the tortilla with some slaw and chicken meatballs, add a squeeze of lime juice, and top with crispy shallots and coriander.
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