Chicken Tikka Smash Tacos – Crispy & Ridiculously good!

Ingredients

• 1 lb Boneless Skinless Chicken Breast (cut into 1‑inch pieces for smashing)
• 1 medium Cucumber (sliced thin or thick, according to preference)
• 1 small Red Onion (thinly sliced; extra onion will be grated for flavor)
• 2 cups Curly Lettuce (shredded)
• 4 tablespoons Plain Greek Yogurt (full‑fat for richer sauce)
• 2 tablespoons Fresh Mint Leaves (finely chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 teaspoons Kashmiri Chili Powder (mildly spicy and bright red)
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 0.5 teaspoon Turmeric Powder
• 2 tablespoons Fresh Cilantro (Coriander) Leaves (chopped)
• 1 teaspoon Garlic Paste
• 1 teaspoon Ginger Paste
• 2 tablespoons Olive Oil (for pan‑frying)
• 1 teaspoon Korean Chili Flakes (optional, adds smoky flavor)
• 1 teaspoon Sugar (optional, balances acidity)
• 8 pieces Small Flour Tortillas (6‑inch diameter; can use corn for gluten‑free)
• 1 teaspoon Salt

Instructions

1. Prepare the Vegetables

   Slice the cucumber, thinly slice the red onion, and shred the lettuce. Set each in separate bowls.

   Time: PT5M

2. Grate Extra Onion for Flavor

   Grate a portion of the red onion using a microplane, then place the grated onion in a small bowl and gently squeeze to release some juice, but not all of it.

   Time: PT2M

3. Make the Chicken Tikka Marinade

   In a mixing bowl combine Kashmiri chili powder, ground coriander, cumin, garam masala, turmeric, garlic paste, ginger paste, 4 Tbsp Greek yogurt, 2 Tbsp lemon juice, chopped fresh cilantro, and 1 tsp salt. Mix until a tacky paste forms. Add the chicken pieces and coat evenly.

   Time: PT5M

4. Prepare the Mint Yogurt Drizzle

   In a separate bowl whisk together the remaining 4 Tbsp Greek yogurt, chopped mint, 1 tsp lemon juice, Korean chili flakes (optional), and sugar (optional) until smooth.

   Time: PT2M

5. Heat the Pan

   Place a large skillet over medium‑high heat and add 2 Tbsp olive oil. Allow the oil to shimmer.

   Time: PT2M

   Temperature: Medium‑high

6. Sear and Smash the Chicken

   Add a handful of chicken pieces skin‑side down (or the flat side if cubed). Immediately press down with a spatula or the back of a spoon to flatten the pieces into the tortilla‑sized shape. Cook without moving for 3‑4 minutes until golden brown.

   Time: PT4M

   Temperature: Medium‑high

7. Flip and Finish Cooking

   Turn the chicken pieces over and cook another 3‑4 minutes. Press again briefly to increase contact and create a crisp, blackened edge.

   Time: PT4M

   Temperature: Medium‑high

8. Warm the Tortillas

   While the chicken finishes, place the tortillas in the same pan for 30 seconds per side, just until pliable and lightly toasted.

   Time: PT1M

   Temperature: Medium

9. Assemble the Tacos

   Lay a warm tortilla on a plate, add a portion of smashed chicken, then top with shredded lettuce, cucumber slices, red onion, extra grated onion pulp, fresh cilantro, and drizzle generously with the mint yogurt sauce.

   Time: PT3M

10. Serve

    Serve the tacos immediately while hot and enjoy with lime wedges if desired.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g