Directions
- 1Slice your chicken thighs into small cubes.
- 2Add salt, garlic, onion, paprika, oregano, parsley, and cumin to the chicken.
- 3Drizzle olive oil over the seasoned chicken.
- 4Mix the chicken and seasonings thoroughly with your hands.
- 5Cook the chicken in light butter on medium-high heat for 6-8 minutes until golden and delicious.
- 6Rub a taco on one side with the chicken juices until fully covered.
- 7Add a layer of shredded mozzarella to a taco.
- 8Add some of the juicy chicken thighs on top of the mozzarella.
- 9Add fresh salsa on top of the chicken.
- 10Fold the taco and press tightly.
- 11Repeat this process for a total of 6 tacos.
- 12Oven bake or air fry the tacos for 8-10 minutes at 200°C (400°F) until golden and super crispy.
- 13For the creamy taco sauce, add low-fat yogurt to a blender.
- 14Add light mayo to the blender.
- 15Add chipotle paste to the blender.
- 16Add garlic, onion, paprika, and cumin to the blender.
- 17Add a dash of milk to the blender.
- 18Blend until completely smooth.
- 19Bottle up the sauce for the week.
- 20Serve the tacos hot and crispy with the creamy taco sauce.
Ingredients
- 600 g boneless skinless chicken thighs
- 1.5 Tsp salt
- 1.5 Tsp garlic powder
- 1.5 Tsp onion powder
- 2 Tsp smoked paprika
- 1.5 Tsp parsley
- 1.5 Tsp oregano
- 1 Tsp cumin
- 2 Tsp olive oil
- cooking spray or light butter
- 6 mini street soft tacos
- 90 g shredded mozzarella
- fresh salsa
- 150 g low fat yogurt
- 50 g light mayo
- 50 g chipotle paste
- 0.5 Tsp garlic powder
- 0.5 Tsp onion powder
- 0.5 Tsp smoked paprika
- 0.5 Tsp cumin
- dash milk
- chopped coriander
- grated parmesan
- lime juice
Equipment
bowlpanspatulabaking sheetair fryerblendersqueeze bottle
Tips
- If you can still see chicken, add more seasoning.
- Cook chicken until golden and delicious.
- Rub each taco on one side with the chicken juices for flavor and crispness.
- Flip tacos halfway through baking/air frying to crisp both sides.
- Add a squeeze of lime to the tacos before serving for enhanced flavor.
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