CHICKEN TIKKA TACOS

Chicken tikka tacos with bell peppers, onions, corn and spring onions on top. Made with Kissan Tikka Masala

“A balanced diet is a taco in each hand.” Nothing brings people together except memorable good food! This delicious Chicken Tikka Taco Recipe was created by the lovely Nina Cocina https://www.instagram.com/nina_cocina/

Chicken Tikka Tacos
Course: Main Course, Side Dish, Snack
Cuisine: American, Indian, Mexican
Keyword: Chicken Tikka Tacos
Ingredients
Ingredients for Marinade
  • 2 tbsp Kissan Tikka Masala Spice Blend
  • 4 Chicken Breasts
  • 2 tbsp Plain Greek yogurt
  • 1 tbsp Cooking Oil of your choice
  • Salt to taste
  • 1 tsp Ground cumin powder
  • 2 tsp Black pepper
  • 1 tsp Turmeric powder
  • 2 tsp Garam Masala
  • 1-2 tsp Red Chilli Powder
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Ginger
  • A drizzle of honey (for a perfect char when grilling)
Ingredients for Taco Filling
  • 1 tbsp Cooking Oil
  • 2 Bell Peppers cubed (2 different colors)
  • 1 Onion cubed
  • 1 Jalapeno Pepper finely chopped
  • Shredded Cheese
  • Canned Corn
  • Canned Black Beans
  • Chopped Cilantro
  • Salsa and Sour Cream
  • Soft Tortilla Shells of your choice
Instructions
  1. Marinate chicken for 2 hours – over night for best results with all of the ingredients listed

     chicken tikka marinate

  2. BBQ the chicken breast for a smokey and charred flavor. You can pan fry them as well. Set the chicken aside

  3. In a pan add oil, pepper, jalapeno and onions, sauté until slightly golden brown

    Chicken tikka taco filing

  4. Cube the chicken into bite size pieces, add to the pan and heat through. Empty contents into a bowl and wipe down the pan

  5. Add a little oil and pan fry the tortillas on each side to get a little char

  6. On half of each tortilla shell add the chicken mixture, shredded cheese, corn, beans, and cilantro (you can add a little salsa and sour cream as well)

  7. Fold into a taco and heat through until cheese is melted and the shell golden brown on each side.

  8. Serve hot with a dollop of sour cream and salsa

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