Description
A family-friendly taco recipe featuring seasoned chicken, fresh veggies, and a creamy cilantro yogurt sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless, cut into thick slices
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 2 teaspoons smoked paprika
- 1 tablespoon olive oil
- 1 avocado, diced
- 2 medium tomatoes, diced
- 1/4 onion, finely diced
- Juice of 1/2 lime
- 1/4 teaspoon salt
- 4 oz low-fat Greek yogurt
- 1/3 cup cilantro leaves
- 1 garlic clove, roughly diced
- 12 small tortillas
- Hot sauce or salsa for serving
Instructions
- Prepare the chicken: Cut the chicken breasts into 1-2 cm thick slices and toss with salt, herbs, and spices.
- Cook the chicken: Preheat the air fryer to 400°F and cook half the chicken for 12 minutes, flipping halfway through. Alternatively, bake in a preheated oven at 400°F for 15-20 minutes.
- Make the cilantro yogurt sauce: Blend yogurt, cilantro, garlic, and salt until smooth. Chill in the fridge.
- Mix the salsa: Combine avocado, tomatoes, onion, lime juice, and salt in a bowl.
- Assemble the tacos: Place chicken in each tortilla, top with salsa and cilantro sauce, and add hot sauce if desired.
Notes
Store leftovers in separate airtight containers. Reheat chicken before assembling tacos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg