Chicken Tacos
Savor the vibrant flavors of these protein-packed chicken tacos that are sure to elevate your mealtime! Juicy, seasoned chicken is nestled in warm tortillas and topped with zesty lime, fresh cilantro, and a kick of avocado for that perfect creamy finish. Whip these up for a healthy, mouthwatering feast that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(5)
- some cilantrooptional
- a few squirts of lemon juiceoptional
- lime juiceoptional
- 1 onion, diced
- 1 tomato, diced
🥩Meat & Seafood(1)
- 600 grams of chicken breast, diced (1.32 lbs)
🥛Dairy & Eggs(2)
- 175 grams of light mozzarella cheese, grated (6.18 oz)
- greek yogurtoptional
🫙Pantry Staples(2)
- olive oiloptional
- corn tortillas
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- peri peri sauceoptional
📦Other(1)
- light mayooptional
👨🍳 Instructions
- 1
For your pico, dice 1 onion, 1 tomato, some cilantro, add a few squirts of lemon juice, and season with salt and pepper. Give that a mix and leave that in your fridge till later.
- 2
Dice up 600 grams of chicken breast, add some olive oil and the seasonings you see on the screen.
- 3
Add that to a pan on medium heat, and while that's cooking, grate 175 grams of light mozzarella cheese.
- 4
For your sauce, add light mayo, greek yogurt, peri peri sauce, season it with salt and pepper, and add a little bit of lime juice.
- 5
Start building your tacos by adding a corn tortilla to a pan on low heat, adding 35 grams of light mozzarella cheese, followed by a fifth of your chicken. Repeat that process 5 times.
💡 Pro Tips
- ✓Dice chicken breast into uniform 1/2-inch pieces to ensure even cooking and prevent overcooking smaller pieces while larger ones remain undercooked.technique1/2-inch pieces
- ✓Cook chicken on medium heat to 165°F internal temperature - higher heat will create a tough exterior before the interior is safely cooked.timing165°F internal
- ✓Use a 2:1 ratio of Greek yogurt to mayo in your sauce because Greek yogurt's higher protein content (15-20g per serving) provides tang while mayo adds necessary fat for mouthfeel.ingredient2:1 ratio
- ✓Heat corn tortillas on low heat for 30-45 seconds per side to activate the starches and make them pliable without creating brittle spots from high heat.timing30-45 seconds per side
- ✓Salt your diced tomatoes for pico and let drain for 10 minutes to remove excess moisture that would otherwise make your tacos soggy.technique10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Chicken Tacos
Savor the vibrant flavors of these protein-packed chicken tacos that are sure to elevate your mealtime! Juicy, seasoned chicken is nestled in warm tortillas and topped with zesty lime, fresh cilantro, and a kick of avocado for that perfect creamy finish. Whip these up for a healthy, mouthwatering feast that will have everyone coming back for seconds!
📝 Ingredients
Serves 5🥬Fresh Produce(5)
- some cilantrooptional
- a few squirts of lemon juiceoptional
- lime juiceoptional
- 1 onion, diced
- 1 tomato, diced
🥩Meat & Seafood(1)
- 600 grams of chicken breast, diced (1.32 lbs)
🥛Dairy & Eggs(2)
- 175 grams of light mozzarella cheese, grated (6.18 oz)
- greek yogurtoptional
🫙Pantry Staples(2)
- olive oiloptional
- corn tortillas
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- peri peri sauceoptional
📦Other(1)
- light mayooptional
👨🍳 Instructions
- 1
For your pico, dice 1 onion, 1 tomato, some cilantro, add a few squirts of lemon juice, and season with salt and pepper. Give that a mix and leave that in your fridge till later.
- 2
Dice up 600 grams of chicken breast, add some olive oil and the seasonings you see on the screen.
- 3
Add that to a pan on medium heat, and while that's cooking, grate 175 grams of light mozzarella cheese.
- 4
For your sauce, add light mayo, greek yogurt, peri peri sauce, season it with salt and pepper, and add a little bit of lime juice.
- 5
Start building your tacos by adding a corn tortilla to a pan on low heat, adding 35 grams of light mozzarella cheese, followed by a fifth of your chicken. Repeat that process 5 times.
💡 Pro Tips
- ✓Dice chicken breast into uniform 1/2-inch pieces to ensure even cooking and prevent overcooking smaller pieces while larger ones remain undercooked.technique1/2-inch pieces
- ✓Cook chicken on medium heat to 165°F internal temperature - higher heat will create a tough exterior before the interior is safely cooked.timing165°F internal
- ✓Use a 2:1 ratio of Greek yogurt to mayo in your sauce because Greek yogurt's higher protein content (15-20g per serving) provides tang while mayo adds necessary fat for mouthfeel.ingredient2:1 ratio
- ✓Heat corn tortillas on low heat for 30-45 seconds per side to activate the starches and make them pliable without creating brittle spots from high heat.timing30-45 seconds per side
- ✓Salt your diced tomatoes for pico and let drain for 10 minutes to remove excess moisture that would otherwise make your tacos soggy.technique10 minutes