Description
A quick and flavorful recipe for Speedy Tandoori Chicken Tacos with a refreshing lemon yoghurt sauce, perfect for a light and vibrant meal ready in under an hour.
Ingredients
Chicken & Marinade
- 1 packet chicken breast (approx. 250g)
- 1 tub tandoori paste (approx. 100g)
- 1/4 tsp salt
- Olive oil, a drizzle
- Pinch of black pepper
Vegetables
- 1 unit cucumber
- 1 unit lemon
- 1 bag cos lettuce (approx. 100g)
- 1 unit Roma tomato
Base & Sauce
- 6 unit mini flour tortillas
- 1 tub Greek-style yoghurt (approx. 150g)
- Olive oil, a drizzle
- Salt and pepper to taste
Instructions
- Prepare the chicken: Slice the chicken breast into 1 cm strips. In a medium bowl, combine the chicken strips with the tandoori paste, a drizzle of olive oil, salt, and a pinch of pepper. Toss everything together until well coated. If time allows, let the chicken marinate for 10-15 minutes to enhance the flavors.
- Prepare the vegetables: Juice the lemon to extract 2 teaspoons for 2 servings. Shred the cos lettuce. Cut the Roma tomato into 1 cm chunks. Slice the cucumber lengthways in half and then into 0.5 cm batons or half-moons depending on preference.
- Make the lemon yoghurt sauce: In a small bowl, mix the Greek yoghurt with the lemon juice, a drizzle of olive oil, and season with salt and pepper to taste. Stir well and set aside.
- Cook the chicken: Heat a drizzle of olive oil in a large frying pan over medium-high heat. Once hot, add the marinated chicken strips. Cook for 4-5 minutes, tossing regularly, until the chicken is browned and cooked through, ensuring it is no longer pink inside.
- Warm the tortillas: While the chicken cooks, heat the mini flour tortillas either in a sandwich press or in the microwave on 10-second bursts until warmed through.
- Assemble the tacos: Divide the warmed tortillas between plates. Layer with shredded cos lettuce, tomato chunks, and cucumber batons. Top with the cooked tandoori chicken and drizzle generously with the lemon yoghurt sauce. Serve immediately.
Notes
- Marinating the chicken for 10-15 minutes will deepen the flavor but can be skipped if short on time.
- For a spicier kick, add a pinch of chili flakes to the marinade or yoghurt sauce.
- Mini flour tortillas are perfect for bite-sized tacos but can be substituted with regular-sized or gluten-free tortillas.
- Ensure the chicken is fully cooked by cutting into a piece to check it is no longer pink inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian Fusion
