Crispy Cheesy Chicken Tacos

Ingredients (raw weights)

• 700 g chicken thigh, boneless skinless, raw
• 700 g chicken breast, boneless skinless, raw
• 18 g salt, dry
• 9.2 g paprika, dry
• 12 g garlic powder, dry
• 9.6 g onion powder, dry
• 4 g oregano, dried, dry
• 1.5 g parsley, dried, dry
• 6.3 g cumin, dry
• 36 g olive oil, as sold
• 930 g low carb / high fiber tortilla, as sold
• 400 g tomato, raw
• 150 g onion, raw
• 150 g onion, raw
• 300 g bell pepper, raw
• 7.6 g fresh coriander, finely chopped, raw
• 30 g lime juice, as sold
• 2.3 g black pepper, dry
• 200 g yogurt, plain, low fat, as sold
• 100 g mayonnaise, light, as sold
• 100 g lime juice, as sold
• 2.3 g paprika, dry
• 3.1 g garlic powder, dry
• 0.5 g salt, dry

Steps

1. Slice the chicken breast and thighs into small cubes for easier taco filling. Season with taco seasoning and olive oil, mix well, then set aside.
2. In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
3. In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
4. Line a large sheet pan with parchment paper and lightly spray with cooking spray. Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
5. Remove the chicken, leaving the juices in the tray. Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella. Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.
6. Store tacos in the fridge and reheat in the oven or air fryer for 6-7 minutes to crisp.
7. Freeze if needed and reheat for 10-12 minutes, or store the chicken separately and assemble fresh.