High-Protein Crispy Chicken Tacos

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Dry Ingredients

• 2 tbsp Mexican-style taco seasoning 30ml Mexican-style taco seasoning
• 1 tbsp taco seasoning (for sauce) 15ml taco seasoning (for sauce)
• Salt and black pepper, to taste Salt and black pepper, to taste

Wet Ingredients

• 600g (1.3 lb) boneless skinless chicken thighs, cut into small cubes 600g (590g) boneless skinless chicken thighs, cut into small cubes
• 2 tsp (10 ml) olive oil 10ml (10 ml) olive oil
• 150g (5.3 oz) low-fat yoghurt 150g (150g) low-fat yoghurt
• 50g (1.8 oz) light mayo 50g (51g) light mayo
• Dash of milk (to thin sauce) Dash of milk (to thin sauce)

Optional

• 6 mini street-style soft tacos 6 mini street-style soft tacos
• 90g (3.2 oz) shredded mozzarella 90g (91g) shredded mozzarella
• Fresh salsa (tomato, red onion, coriander, lime juice) Fresh salsa (tomato, red onion, coriander, lime juice)
• Chopped coriander, for garnish Chopped coriander, for garnish
• Grated parmesan, for garnish Grated parmesan, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Cooking spray or light butter Cooking spray or light butter

Instructions

1. Heat a pan over medium-high heat and lightly coat with cooking spray or butter.
2. Add the chicken, olive oil, and taco seasoning.
3. Cook for 6–8 minutes until golden, fully cooked, and slightly crispy on the edges.
4. Remove from heat and set aside.
5. In a bowl, mix the yoghurt, light mayo, taco seasoning, and a dash of milk until smooth.
6. Lay out the mini tacos and lightly rub one side with the chicken juices for extra flavor.
7. Add mozzarella to each taco, followed by the cooked chicken and fresh salsa.
8. Fold the tacos gently to hold the filling.
9. Place in an oven or air fryer at 400°F / 200°C.
10. Cook for 8–10 minutes, flipping halfway, until crispy and golden.
11. Serve hot with the creamy sauce, garnish, and a squeeze of lime.