2Add seasonings (Salt, Garlic Powder, Onion Powder, Smoked Paprika, Parsley, Oregano, Cumin) with olive oil to the chicken.
3Cook the chicken on medium heat for 6 to 8 minutes until golden and delicious.
4Rub each taco on one side with the chicken juices until fully covered.
5Assemble the tacos by adding a layer of mozzarella, some of the cooked chicken, and fresh salsa.
6Fold and press the taco tightly.
7Repeat this process for six tacos.
8Oven bake or air fry the tacos for 8 to 10 minutes until golden and super crispy, flipping halfway to crisp both sides.
9For the taco sauce, combine low fat yogurt, light mayo, chipotle paste, seasonings (Garlic Powder, Onion Powder, Smoked Paprika, Cumin), and a dash of milk in a blender.
10Blend until completely smooth.
11Bottle the sauce for the week.
12Serve the tacos while they're hot and crispy with the sauce.
Ingredients
1200 g Raw Boneless Skinless Chicken Thighs, cut into small cubes
3 Tsp Salt
3 Tsp Garlic Powder
3 Tsp Onion Powder
4 Tsp Smoked Paprika
3 Tsp Parsley
3 Tsp Oregano
2 Tsp Cumin
4 Tsp Olive Oil
Cooking Spray or Light Butter
12 Mini Street Soft Tacos (Brand: Luchito)
180 g Shredded Mozzarella
Fresh Salsa (red onion, tomato, coriander, lime juice, black pepper)
300 g Low Fat Yogurt
100 g Light Mayo
100 g Chipotle Paste
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Smoked Paprika
1 Tsp Cumin
2 dash Milk
Chopped Coriander
Grated Parmesan
Lime Juice
Equipment
ovenair fryer
Tips
If you can still see chicken, add more seasoning.
Serve the tacos while they're hot and crispy with the sauce.