Colorful Tacos with Carrot Tortillas and Marinated Chicken

Ingredients

• 500 g Carrots (peeled and coarsely grated)
• 100 g All‑purpose flour (sifted)
• 2 pcs Eggs (large, at room temperature)
• 50 g Grated cheese (Comté or Parmesan) (finely grated)
• 400 g Chicken breast (or boneless thighs) (cut into medium‑sized dice)
• 200 g Plain Greek yogurt (for the marinade and the sauce)
• 1 pcs Lime (zest and fresh juice)
• 1 clove Fresh garlic (grated)
• 5 g Fresh ginger (finely grated)
• 1 tsp Espelette pepper (a pinch)
• 1 tsp Salt (fine salt)
• ½ tsp Black pepper (freshly ground)
• 1 bunch Fresh cilantro (chopped leaves)
• 3 tbsp Olive oil (for cooking and the tortillas)
• 50 g Lamb's lettuce (for assembly)
• 100 g Canned corn kernels (drained)
• 50 g Red bell pepper (thin strips)

Instructions

1. Prepare the chicken marinade

   In a bowl, mix the Greek yogurt, the juice and zest of one lime, the grated garlic, the grated ginger, the Espelette pepper, salt, pepper and a few chopped cilantro leaves. Add the chicken cubes and coat well.

   Time: PT10M

2. Cut the chicken

   Cut the chicken breast (or boneless thighs) into medium‑sized dice, not too large nor too small, so they stay tender when cooked.

   Time: PT5M

3. Prepare the lemony yogurt sauce

   In a small bowl, mix Greek yogurt with salt, Espelette pepper, pepper, a drizzle of olive oil, the juice of half a lime and chopped cilantro or parsley. Keep refrigerated.

   Time: PT5M

4. Grate the carrots and prepare the tortilla batter

   Grate the carrots using a coarse grater. In a large bowl, season them with salt, Espelette pepper and garlic powder. Sift the flour over, add the eggs and grated cheese, then stir with a fork until a homogeneous batter forms.

   Time: PT15M

5. Shape and pre‑bake the tortillas (first side)

   Place a sheet of parchment paper on a baking sheet, generously grease it with olive oil. Form piles of batter (about 2 cm in diameter) spaced apart, flatten with the back of a spoon and smooth the edges with damp fingers. Bake at 200 °C for 15 minutes.

   Time: PT15M

   Temperature: 200°C

6. Cook the other side of the tortillas

   Remove the sheet, gently flip each tortilla with a spatula and continue cooking 5 minutes more until golden on both sides.

   Time: PT5M

   Temperature: 200°C

7. Cook the marinated chicken

   Heat a drizzle of olive oil in a skillet over medium heat. Add the marinated chicken cubes and cook 15‑20 minutes, stirring regularly, until nicely browned and cooked through, without letting them dry out.

   Time: PT20M

8. Assemble the tacos

   On each warm tortilla, spread a spoonful of yogurt sauce, add a handful of lamb's lettuce, some chicken cubes, corn, thin strips of red bell pepper and, if desired, a drizzle of lime juice. Garnish with a few cilantro leaves.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g