Our Healthy Chicken and Yogurt Tacos combine a creamy Greek yogurt and spice marinade with sautéed chicken bites, served on soft corn tortillas and enriched with crunchy red cabbage, ripe avocado, and red onion. The result is a balance of flavors: the tangy note of yogurt and lime, the sweetness of avocado, and the contrast of smoked paprika on the chicken.
Ideal for a quick lunch, a light dinner, or to enhance an aperitif with friends, these tacos are easy to prepare and lend themselves to vegetarian variations by replacing the chicken with spiced chickpeas or marinated tofu.
Ingredients
- 500 g chicken breast (cubed, boneless and skinless)
- 150 g Greek yogurt (whole (at 10%), for marinade)
- 8 pcs corn tortillas (12 cm diameter, for a gluten-free version)
- 1 spoon extra virgin olive oil (for cooking)
- 1 teaspoon smoked paprika (or sweet, depending on taste)
- 1 teaspoon ground cumin (freshly ground if possible)
- 1 lime (juice and zest for marinade and serving)
- 150 g red cabbage (finely chopped, for topping)
- 1 pcs avocado (ripe, sliced or cubed)
- 50 g red onion (thinly sliced and soaked in cold water for 5 minutes to remove pungency)
- 1 spoon honey or maple syrup (optional, to balance the acidity of the marinade)
- to taste salt and pepper (to taste)
- to taste fresh coriander (chopped for garnish)
- to taste fresh chili pepper (sliced, optional to add spiciness)
Preparation
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1
Prepare the marinade by mixing Greek yogurt with lime juice and zest, paprika, cumin, honey, salt, and pepper; add the chicken cubes and let rest in the refrigerator for at least 15-20 minutes.
Durata indicativa: 20 min
Tip: If you have time, marinate it for up to 2 hours for more flavor.
-
2
Heat a non-stick pan with a drizzle of oil and brown the chicken drained from the marinade over medium-high heat for 8–10 minutes, until evenly browned and fully cooked.
Durata indicativa: 10 min
Tip: Do not overcrowd the pan to keep the meat crispy on the outside.
-
3
Meanwhile prepare the dressing: mix red cabbage, onion, lime juice, a pinch of salt and a drizzle of oil; cut the avocado and chop the coriander.
Durata indicativa: 5 min
Tip: Soaking the onion in cold water first helps to make it sweeter.
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4
Briefly warm the tortillas in a non-stick pan or on a grill for 20–30 seconds per side, so they become soft and slightly toasted.
Durata indicativa: 3 min
Tip: Cover the tortillas with a clean cloth to keep them warm and soft.
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5
Assemble the tacos by distributing the chicken over the tortillas, adding the seasoned cabbage, avocado slices, and a sprinkle of cilantro; finish with a squeeze of lime and chili to taste.
Durata indicativa: 4 min
Tip: Serve immediately to enjoy the crispy-delicate contrast of the ingredients.
Notes and Tips
If you have time, marinate it for up to 2 hours for more flavor.
Do not overcrowd the pan to keep the meat crispy on the outside.
Soaking the onion in cold water first helps to make it sweeter.
Cover the tortillas with a clean cloth to keep them warm and soft.
Serve immediately to enjoy the crispy-delicate contrast of the ingredients.
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