These healthy tacos combine chicken breast marinated in Greek yogurt and spices, with a fresh yogurt sauce, creamy avocado, and crunchy red cabbage: a balance of protein, fiber, and fresh flavors. The recipe is designed to be clean and quick, with easily available ingredients and a bright, appetizing visual result, perfect for a premium page of I Love Poke.
Ideal for those who want a satisfying but light meal, serve them on whole wheat or corn tortillas to keep the recipe wholesome and suitable for a balanced diet.
Ingredients
- 500 g chicken breast (thinly sliced or in strips)
- 200 g Greek yogurt (whole, divided: 140 g for marinating, 60 g for the sauce)
- 8 unit tortillas (corn or whole wheat, about 15 cm)
- 1 pcs avocado (ripe, sliced)
- 150 g red cabbage (finely sliced)
- 1/2 pcs red onion (cut into julienne)
- 2 tablespoons extra virgin olive oil (for marinating and cooking)
- 1 spoon lemon juice (for yogurt marinating)
- 1 clove garlic (finely chopped for marinating)
- 1 teaspoon ground cumin (or to taste)
- 1 teaspoon smoked paprika (sweet or spicy as desired)
- 1/2 teaspoon chili flakes (optional for a spicy touch)
- 10 g cilantro (fresh coriander) (chopped for garnish)
- 1 pcs lime (in wedges for serving)
- 1 teaspoon honey or maple syrup (optional, to balance the sauce)
- to taste g salt (to taste)
- to taste g black pepper (freshly ground)
Preparation
-
1
Prepare the marinade by mixing 140 g of Greek yogurt with lemon juice, chopped garlic, cumin, paprika, salt, pepper, and 1 tablespoon of oil. Dip the chicken strips in the marinade, massage well, and let rest in the refrigerator for at least 10 minutes (you can also marinate for 1-2 hours for more flavor).
Durata indicativa: 10 min
Tip: For faster marinating, use yogurt at room temperature; no need to marinate too long if you're in a hurry.
-
2
Heat a non-stick pan with 1 tablespoon of oil and cook the marinated chicken over medium-high heat for 8–10 minutes, turning until golden and cooked through. Remove from heat and let rest for 2 minutes before slicing thinly if needed.
Durata indicativa: 12 min
Tip: Do not overcrowd the pan: cook the chicken in two batches if needed to get a nice sear.
-
3
In the meantime, prepare the sauce by mixing the remaining 60 g of Greek yogurt with honey (if using), a pinch of salt, pepper, and a few drops of lime juice. Taste and adjust the acidity. Also prepare the vegetables: slice the avocado, red cabbage, and red onion.
Durata indicativa: 5 min
Tip: Add a teaspoon of water to the sauce if you want a thinner consistency to drizzle over the tacos.
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4
Quickly warm the tortillas in a pan or on a griddle for 30–60 seconds per side. Assemble the tacos by distributing the chicken, red cabbage, avocado slices, and a drizzle of yogurt sauce. Finish with fresh cilantro, a sprinkle of paprika, and lime wedges.
Durata indicativa: 5 min
Tip: For a clean presentation, wrap the tortillas in a clean cloth to keep them soft while assembling the tacos.
-
5
Serve immediately with lime on the side and, if you wish, a spicy sauce on the side. These tacos are also well suited for meal prep: store chicken, sauce, and tortillas separately until ready to assemble.
Durata indicativa: 3 min
Tip: If preparing in advance, do not put already cut avocado in containers to avoid oxidation; add it at serving time.
Notes and Tips
For faster marinating, use yogurt at room temperature; no need to marinate too long if you're in a hurry.
Do not overcrowd the pan: cook the chicken in two batches if needed to get a nice sear.
Add a teaspoon of water to the sauce if you want a thinner consistency to drizzle over the tacos.
For a clean presentation, wrap the tortillas in a clean cloth to keep them soft while assembling the tacos.
If preparing in advance, do not put already cut avocado in containers to avoid oxidation; add it at serving time.
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