Drumstick tacos with biltong and coleslaw

Prep time
Cook time

Having friends over? This dish is a great party starter!


  • 8 chicken drumsticks
  • 15ml oil
  • 10ml lemon juice
  • 7.5ml paprika
  • 7.5ml ground coriander
  • 5ml ground cumin
  • salt and pepper
  • 1 small red cabbage, thinly sliced
  • 2 carrots, julienned
  • 1 corn on the cob, steamed and kernels sliced off
  • 80ml mayonnaise
  • 15ml lime juice
  • zest of 1 lime
  • 20g coriander, roughly chopped
  • 5ml smoked paprika
  • salt and pepper
Coriander dressing:
  • 60g coriander
  • 30ml lime juice
  • 5ml lime zest
  • 100ml olive oil
  • salt and pepper
  • 8 soft-shell tacos
  • 80g biltong, roughly chopped
  • pickled red onion
  • lime wedges


  • Preheat the oven to 180°
  • Combine all the marinade ingredients and mix with the chicken drumsticks.
  • Heat a griddle pan on high and char the chicken pieces. Place in an ovenproof dish and bake in the oven until cooked through.
  • Once cooked, remove the chicken from the oven and allow to cool.
  • Shred the chicken and put aside.
  • Mix the mayonnaise, lime, paprika, salt and pepper.
  • Massage into the cabbage, carrots and corn.
  • Stir through the fresh coriander just before seasoning.
  Coriander dressing:
  • Blend the coriander, lime juice and zest. Add a pinch of salt and pepper.
  • While blending, slowly add the olive oil until you get the desired consistency.
  • Adjust your seasoning, if necessary.
  To serve:
  • Place a big spoonful of coleslaw into each taco shell.
  • Top with shredded chicken and drizzle with coriander dressing.
  • Sprinkle the chopped biltong, pickled red onion slices and fresh coriander onto the top of each taco.
  • Serve with an extra lime wedge on the side.