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

Ingredient Substitutions

• Instead of Carrots: Grated zucchini, Grated sweet potato
• Instead of All‑purpose flour: Whole‑wheat flour, Chickpea flour
• Instead of Eggs: Flax egg (2 tbsp + water)
• Instead of Grated cheese (Comté or Parmesan): Cheddar, Gruyère
• Instead of Chicken breast (or boneless thighs): Turkey, Firm tofu
• Instead of Plain Greek yogurt: Plain yogurt, Coconut milk yogurt
• Instead of Lime: Lemon
• Instead of Fresh garlic: Garlic powder
• Instead of Fresh ginger: Ground ginger
• Instead of Espelette pepper: Smoked paprika, Cayenne pepper
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Olive oil: Canola oil
• Instead of Lamb's lettuce: Arugula, Young spinach
• Instead of Canned corn kernels: Fresh corn
• Instead of Red bell pepper: Yellow bell pepper

Equipment Needed

• Coarse grater
• Large mixing bowl
• Fine sieve (sieve)
• Baking sheet
• Parchment paper
• Oven
• Frying pan
• Spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Fork or whisk

Critical Steps — Do Not Skip

• Marinate the chicken at least 30 minutes in the refrigerator.
• Cook the tortillas twice (15 min on one side, 5 min on the other) to achieve a pliable yet slightly golden texture.
• Do not overcook the chicken so it stays creamy.

Chef Tips from the Video

• Use a coarse grater for the carrots to achieve a light texture.
• Sift the flour directly onto the carrots to avoid lumps.
• Generously grease the parchment paper so the tortillas release easily.

Troubleshooting

Storage

Refrigerator: Store the tortillas in an airtight container for 3 days, the cooked chicken for 3 days and the yogurt sauce for 4 days.

Freezer: The tortillas can be frozen for 1 month, well wrapped in plastic film then a freezer bag.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the carrot tortillas the day before and reheat for 1 minute under the grill before serving.
• Marinate the chicken overnight for more flavor.
• The yogurt sauce keeps in the refrigerator for up to 3 days.