Chicken tacos

Ingredients:

• 1 cup coarsely chopped parsley + extra for serving
• 1 medium red onion, thinly sliced
• 1/3 cup freshly squeezed lemon juice (from about 2.5 lemons) + lemon wedges for serving
• 1 tbsp + 0.5 tsp chili powder
• 2 tablespoons of vegetable oil
• 1 medium carrot, grated
• 1.5 tsp ground coriander
• 0.5 tsp ground nutmeg
• 600 g of minced chicken
• 1 cup Greek yogurt
• 8 wheat tortillas, 6 inches in diameter, warmed

Preparation:

1. In a small bowl, combine the parsley, onion, 3 tablespoons lemon juice, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and a couple of grinds of black pepper. Cover and refrigerate until serving or for up to 1 day.
2. Heat oil in a large skillet over medium-high heat. Add carrots, coriander, nutmeg, and the remaining 1 tablespoon chili powder. Cook until the spices are fragrant and the carrots begin to soften, about 1 minute.
3. Add the ground chicken and sprinkle with 3/4 teaspoon of salt and pepper to taste. Cook, breaking up the ground chicken with a spoon, until it begins to brown, about 5 minutes. Add 1/2 cup of water, bring to a boil, and cook until the filling thickens slightly, about 5 minutes. Remove from heat.
4. Mix the yogurt with the remaining 2 tablespoons of lemon juice. Spoon the chicken filling into the tortillas, top with some onion salad, and sprinkle with parsley. Serve with yogurt and lemon wedges.