Directions
- 1Slice your chicken thighs into small cubes.
- 2Add seasonings (Salt, Garlic Powder, Onion Powder, Smoked Paprika, Parsley, Oregano, Cumin) and olive oil to the chicken. Add more seasoning if needed.
- 3Cook the chicken on medium high heat in light butter or cooking spray for 6 to 8 minutes until golden brown and seared.
- 4Rub each taco on one side with the chicken juices.
- 5Add a layer of mozzarella, some of that juicy chicken, and fresh salsa to each taco.
- 6Fold and press the tacos tightly. Repeat this for six tacos.
- 7Oven bake or air fry the tacos for 8 to 10 minutes at 200C/400F until golden and super crispy, flipping halfway to crisp both sides.
- 8For the taco sauce, combine low-fat yogurt, light mayo, chipotle paste, garlic powder, onion powder, smoked paprika, cumin, and a dash of milk.
- 9Blend the taco sauce ingredients until completely smooth.
- 10Bottle the taco sauce up for the week.
- 11Serve the tacos while they're hot and crispy with the sauce, chopped coriander, grated Parmesan, and a squeeze of lime juice.
Ingredients
- 600 g Raw Boneless Skinless Chicken Thighs, cut into small cubes
- 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 (red onion, tomato, coriander, lime juice, black pepper)
- 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
OvenAir FryerBlender
Tips
- Add more seasoning if you can still see chicken.
- Rub each taco on one side with the chicken juices before assembly.
- Assemble with mozzarella, cooked chicken, and salsa in that order.
- Flip tacos halfway through baking/air frying to crisp both sides.
- Serve hot with the sauce, garnish, and a squeeze of lime.
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