# High-protein Desi spiced chicken tacos

These high-protein Desi spiced chicken tacos are a perfect mix of Mexican-inspired freshness and Desi warmth, balanced, juicy, and packed with flavor.

- Servings: 3 servings
- Total time: 80 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 2 kg chicken breast
- 0.5 small red onion
- Greek yogurt
- ginger-garlic paste
- fresh dill
- lime juice
- 1 scotch bonnet
- smoked paprika
- chilli lemon seasoning
- pinch cinnamon
- oregano
- black pepper
- Basar spice mix
- pink salt
- 300 g cottage cheese
- 75 g mild cheddar
- 0.5 tsp garlic powder
- 1 roasted red pepper
- 1 large avocado
- baby plum tomatoes
- 0.5 red onion
- lime
- fresh coriander
- salt
- pepper
- tomato
- 0.5 red onion
- lime juice
- fresh coriander
- salt
- pepper
- 1 mini hot honey street tortillas

## Instructions

1. Start by putting on gloves.
2. Add 2 kilograms of chicken breast to a bowl.
3. Begin preparing the marinade by adding Greek yogurt to a blender.
4. Add homemade ginger-garlic paste to the blender.
5. Add fresh dill to the blender.
6. Pour lime juice into the blender.
7. Add a whole Scotch bonnet to the blender.
8. Add the spices to the blender: smoked paprika, chili lemon seasoning, a pinch of cinnamon, oregano, black pepper, Basar spice mix, and pink salt.
9. Blend all the ingredients together.
10. Pour the blended marinade over the chicken breast in the bowl.
11. Cover the chicken and let it marinate for at least an hour.
12. Prepare the high-protein cheese sauce by adding cottage cheese, mild cheddar, garlic powder, and roasted red pepper to a blender.
13. Blend until creamy.
14. Prepare the guacamole by adding fresh coriander to a food processor.
15. Cut and add avocado to the food processor.
16. Squeeze lime juice into the food processor.
17. Add baby plum tomatoes and red onion to the food processor.
18. Blend the ingredients for the guacamole.
19. Transfer the guacamole to a glass container.
20. Prepare the pico de gallo by adding baby plum tomatoes and red onion to a food processor.
21. Squeeze lime juice into the food processor.
22. Add salt, pepper, and fresh coriander to the food processor.
23. Blend the pico de gallo ingredients.
24. Transfer the pico de gallo to a glass container.
25. Place the marinated chicken in an air fryer.
26. Air fry for 20 minutes at 200 degrees Celsius until golden and juicy.
27. Remove the cooked chicken from the air fryer and shred it finely on a plate.
28. Pour any remaining juices from the air fryer over the shredded chicken.
29. Warm the mini hot honey street tortillas on a pan.
30. Assemble the tacos by adding shredded chicken, pico de gallo, guacamole, and cheese sauce to each warm tortilla.

## Equipment

- bowl
- blender
- air fryer
- knife
- fork
- pan
- food processor

## Tips

- Meal prep is cheaper than therapy.
- For the cheese sauce, roasted pepper can be substituted with smoked paprika.
- One serving for the creator is about three tacos.

## Source

- Original video: https://www.instagram.com/reel/DNsRJ1qWBPG/?igsh=ZjZ1N2N5aGF5NTJi
- Recipe page: https://www.cliprecipe.com/recipe/5d8f3280-b211-4ee8-852c-1539b4f9ecf4
- Extracted: 2025-09-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt