Tandoori Spiced Chicken Tacos with Mint Yogurt Sauce
Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp plain yogurt
- 1 tbsp tandoori spice mix
- 1 tsp smoked paprika
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp lemon juice
- Salt to taste
- For the Mint Yogurt Sauce:
- 1/2 cup plain yogurt
- 2 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- For Assembly:
- 8 small flour or corn tortillas
- 1/2 cup red cabbage, shredded
- 1/2 cup cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lemon wedges (for garnish)
Instructions:
- Marinate the Chicken:
- Combine yogurt, tandoori spice mix, paprika, garlic paste, ginger paste, lemon juice, and salt in a bowl.
- Coat the chicken breasts in the marinade and let it rest in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
- Cook the Chicken:
- Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes on each side until fully cooked and slightly charred.
- Let the chicken rest for 5 minutes, then slice into thin strips.
- Prepare the Mint Yogurt Sauce:
- Mix yogurt, chopped mint, lemon juice, minced garlic, salt, and pepper in a small bowl. Refrigerate until ready to use.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Layer each tortilla with red cabbage, cucumber slices, and sliced chicken.
- Drizzle with mint yogurt sauce and sprinkle fresh cilantro on top.
- Serve:
- Serve the tacos immediately with lemon wedges on the side for extra tang.
