High Protein Crispy Cheesy Chicken Tacos
High Protein Crispy Cheesy Chicken Tacos
Ingredients
For the Chicken Filling
- 1 1/3 pounds boneless chicken thighs, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 1/2 tablespoon butter
For the Tacos
- 6 small flour tortillas
- 3/4 cup shredded mozzarella cheese, divided (15g per taco)
- 3/4 cup fresh salsa
For the Creamy Taco Sauce
- 1/2 cup low-fat plain yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon chipotle paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1 tablespoon milk, or as needed for consistency
Instructions
- 1
Prepare the chicken: In a large bowl, combine the cubed chicken thighs with salt, garlic powder, onion powder, paprika, oregano, parsley, and cumin. Drizzle with olive oil and mix thoroughly by hand until all chicken pieces are evenly coated. Add more seasoning if needed.
⏱️ 5 min
- 2
Cook the chicken: Heat butter in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
⏱️ 8 min
- 3
Prepare the creamy taco sauce: While the chicken cooks, combine low-fat yogurt, light mayonnaise, chipotle paste, garlic powder, onion powder, paprika, cumin, and milk in a blender cup. Blend until completely smooth. Set aside or bottle for later.
⏱️ 5 min
- 4
Assemble the tacos (one at a time): Once the chicken is cooked, press a flour tortilla onto the chicken in the pan, allowing it to absorb flavor and get a slight crisp. Flip the tortilla. Immediately spread 15 grams (approximately 2 1/2 tablespoons) of shredded mozzarella cheese over one half of the tortilla. Place a generous spoonful of the cooked chicken thighs over the mozzarella, then add a spoonful of fresh salsa on top of the chicken.
⏱️ 6 min
- 5
Fold and repeat: Fold the tortilla in half, pressing tightly to form the taco. Remove from the pan and repeat the assembly process for the remaining 5 tacos.
⏱️ 6 min
- 6
Crisp the tacos: Preheat your oven or air fryer to 400°F. Place the assembled tacos on a baking sheet or air fryer tray. Bake or air fry for 8 to 10 minutes, or until the tortillas are golden brown and super crispy.
⏱️ 10 min•🌡️ 400
- 7
Serve the hot and crispy tacos immediately with the creamy taco sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Cheesy Chicken Tacos
Ingredients
For the Chicken Filling
- 1 1/3 pounds boneless chicken thighs, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 1/2 tablespoon butter
For the Tacos
- 6 small flour tortillas
- 3/4 cup shredded mozzarella cheese, divided (15g per taco)
- 3/4 cup fresh salsa
For the Creamy Taco Sauce
- 1/2 cup low-fat plain yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon chipotle paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1 tablespoon milk, or as needed for consistency
Instructions
- 1
Prepare the chicken: In a large bowl, combine the cubed chicken thighs with salt, garlic powder, onion powder, paprika, oregano, parsley, and cumin. Drizzle with olive oil and mix thoroughly by hand until all chicken pieces are evenly coated. Add more seasoning if needed.
⏱️ 5 min - 2
Cook the chicken: Heat butter in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
⏱️ 8 min - 3
Prepare the creamy taco sauce: While the chicken cooks, combine low-fat yogurt, light mayonnaise, chipotle paste, garlic powder, onion powder, paprika, cumin, and milk in a blender cup. Blend until completely smooth. Set aside or bottle for later.
⏱️ 5 min - 4
Assemble the tacos (one at a time): Once the chicken is cooked, press a flour tortilla onto the chicken in the pan, allowing it to absorb flavor and get a slight crisp. Flip the tortilla. Immediately spread 15 grams (approximately 2 1/2 tablespoons) of shredded mozzarella cheese over one half of the tortilla. Place a generous spoonful of the cooked chicken thighs over the mozzarella, then add a spoonful of fresh salsa on top of the chicken.
⏱️ 6 min - 5
Fold and repeat: Fold the tortilla in half, pressing tightly to form the taco. Remove from the pan and repeat the assembly process for the remaining 5 tacos.
⏱️ 6 min - 6
Crisp the tacos: Preheat your oven or air fryer to 400°F. Place the assembled tacos on a baking sheet or air fryer tray. Bake or air fry for 8 to 10 minutes, or until the tortillas are golden brown and super crispy.
⏱️ 10 min•🌡️ 400 - 7
Serve the hot and crispy tacos immediately with the creamy taco sauce on the side.