High Protein Crispy Cheesy Chicken Tacos
High Protein Crispy Cheesy Chicken Tacos
Ingredients
For the Chicken Tacos
- 1 1/3 pounds boneless, skinless chicken thighs, cut into small cubes
- 1/2 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 6 small flour tortillas
- 3 ounces shredded mozzarella cheese
- 1 1/2 cups fresh salsa, store-bought or homemade with diced tomatoes, red onion, green bell pepper, and cilantro
For the Creamy Taco Sauce
- 1/2 cup low-fat plain yogurt
- 1/4 cup light mayonnaise
- 1 tablespoon chipotle paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 tablespoon milk, or as needed to thin
For Garnish
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons Parmesan cheese, grated
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the cubed chicken thighs with salt, garlic powder, onion powder, paprika, dried oregano, dried parsley, and ground cumin. Drizzle with olive oil and mix thoroughly by hand until all chicken pieces are evenly coated with seasoning. Add more seasoning if desired.
⏱️ 10 min
- 2
Cook the chicken: Heat a large pan over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Set aside a small amount of the cooked chicken for topping, if desired, then proceed to the next step for taco assembly.
⏱️ 8 min
- 3
Prepare the creamy taco sauce: In a blender cup or small bowl, combine the low-fat plain yogurt, light mayonnaise, chipotle paste, garlic powder, onion powder, paprika, ground cumin, and milk. Blend or whisk until completely smooth. Pour into a squeeze bottle for easy serving and storage.
⏱️ 5 min
- 4
Assemble the tacos: Preheat your oven to 400°F or your air fryer to 400°F. Line a baking sheet with parchment paper. Take one small flour tortilla and press one side onto the cooked chicken in the pan, allowing it to soak up juices and become lightly seasoned/toasted. Place the seasoned tortilla (seasoned side up) on the prepared baking sheet. Layer 15g (about 1/2 ounce) of shredded mozzarella cheese onto one half of the tortilla. Add a spoonful of the juicy cooked chicken thighs on top of the cheese, followed by a spoonful of fresh salsa. Fold the tortilla in half, pressing tightly to form a taco shape. Repeat this process to make a total of six tacos.
⏱️ 10 min•🌡️ 400
- 5
Cook the tacos: Place the assembled tacos on the baking sheet (or in an air fryer basket). Bake in the preheated oven or air fry for 8 to 10 minutes, or until the tortillas are golden brown and super crispy and the cheese is melted and bubbly.
⏱️ 9 min•🌡️ 400
- 6
Serve and garnish: Carefully remove the hot and crispy tacos. Serve immediately on a plate, garnished with additional chopped red onion, green bell pepper, fresh cilantro, grated Parmesan cheese, and a generous squeeze of the prepared creamy taco sauce. Serve with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Cheesy Chicken Tacos
Ingredients
For the Chicken Tacos
- 1 1/3 pounds boneless, skinless chicken thighs, cut into small cubes
- 1/2 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 6 small flour tortillas
- 3 ounces shredded mozzarella cheese
- 1 1/2 cups fresh salsa, store-bought or homemade with diced tomatoes, red onion, green bell pepper, and cilantro
For the Creamy Taco Sauce
- 1/2 cup low-fat plain yogurt
- 1/4 cup light mayonnaise
- 1 tablespoon chipotle paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 tablespoon milk, or as needed to thin
For Garnish
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons Parmesan cheese, grated
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the cubed chicken thighs with salt, garlic powder, onion powder, paprika, dried oregano, dried parsley, and ground cumin. Drizzle with olive oil and mix thoroughly by hand until all chicken pieces are evenly coated with seasoning. Add more seasoning if desired.
⏱️ 10 min - 2
Cook the chicken: Heat a large pan over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Set aside a small amount of the cooked chicken for topping, if desired, then proceed to the next step for taco assembly.
⏱️ 8 min - 3
Prepare the creamy taco sauce: In a blender cup or small bowl, combine the low-fat plain yogurt, light mayonnaise, chipotle paste, garlic powder, onion powder, paprika, ground cumin, and milk. Blend or whisk until completely smooth. Pour into a squeeze bottle for easy serving and storage.
⏱️ 5 min - 4
Assemble the tacos: Preheat your oven to 400°F or your air fryer to 400°F. Line a baking sheet with parchment paper. Take one small flour tortilla and press one side onto the cooked chicken in the pan, allowing it to soak up juices and become lightly seasoned/toasted. Place the seasoned tortilla (seasoned side up) on the prepared baking sheet. Layer 15g (about 1/2 ounce) of shredded mozzarella cheese onto one half of the tortilla. Add a spoonful of the juicy cooked chicken thighs on top of the cheese, followed by a spoonful of fresh salsa. Fold the tortilla in half, pressing tightly to form a taco shape. Repeat this process to make a total of six tacos.
⏱️ 10 min•🌡️ 400 - 5
Cook the tacos: Place the assembled tacos on the baking sheet (or in an air fryer basket). Bake in the preheated oven or air fry for 8 to 10 minutes, or until the tortillas are golden brown and super crispy and the cheese is melted and bubbly.
⏱️ 9 min•🌡️ 400 - 6
Serve and garnish: Carefully remove the hot and crispy tacos. Serve immediately on a plate, garnished with additional chopped red onion, green bell pepper, fresh cilantro, grated Parmesan cheese, and a generous squeeze of the prepared creamy taco sauce. Serve with lime wedges on the side.
⏱️ 3 min