Chicken Tikka Tacos

Hi loves, so this post combines two of my favorite kinds of food Indian food and tacos. Yummy! I was feeling bold, Indian flavors and I wanted to eat tacos so I combined them and made the perfect dish. This is a simple dish though, I used mostly pre-made spice mixes, combined with a bunch of fresh ingredients to make it my own. I used chicken for this particular dish but you can use the protein of your choice. I personally think this will work beautifully with some turkey breast to give it that Autumn feel and I love Lamb Tikka Masala as well but that will be a post for another day! I prefer using boneless, skinless chicken thighs for this particular dish but chicken breast is what we had on hand so I used it. Chicken breast can dry out easily so marinating it ahead of time with some yogurt, a key component of this dish, makes it super tender and helps keep it moist. That tender and juicy meat is what makes these tacos amazing aside from the amazing, amazing flavor profile.

Ingredient list:

Medium-Sized Chicken Breasts - I used 2 for this recipe.
Organic Plain Yogurt - 1/2 cup
Fresh Garlic Paste - 1 Tablespoon
Fresh Ginger Paste - 1 Tablespoon
Shan Tandoori Spice Mix - 1 Tablespoon
Shan Tikka Masala Mix - 1 Teaspoon
Kashmiri Chili Powder - 2 Tablespoons (Gives it a good flavor and color without heating it up too bad)
Cayenne Pepper - 1/3 of a Teaspoon (I like my food hot!)
Olive Oil - 3 Tablespoons
Freshly Gound Black Pepper - 1/3 Teaspoon
Salt to taste

I went ahead and cut up the chicken into bite size pieces, about an inch square, and combined all the ingredients together. It should look a little like this:

Once everything is combined, just go ahead and heat up a medium sized pan at medium-high heat. Once the pan is hot, dump in the entire mixture and cook it until the marinade starts sticking to the chicken, it took up 10-15 minutes for me but it all depends on your stove. Stir occasionally to keep it from sticking to the pan.

When it starts looking like this you'll know that it's cooked. The sauce will coat and adhere to the protein and oil comes up to the top where you can spoon it out if you don't want it so oily. I like the oil because it's got alot of the spice I feel. Doesn't it look good and spicy and delicious?

When you are satisfied with the sauce thickness, go ahead and remove the chicken from the heat. At this point, we just gotta get the finishing touches going while the protein cools a tad.

You should make some sort of cool sauce to counter the heat from the spices in the chicken. I made a great cilantro and yogurt sauce that I will put a post together for at a later time. I also finely chopped a bunch of fresh cilantro to garnish the tacos. Finally, before everything came together, I heated up the taco shells. You can use whatever kind of "taco" vessel you prefer. For this recipe I used just simple flour tortillas but this would be fantastic with some warm naan bread. I also prefer to heat up the tortillas by putting a saute pan on the still hot burner and warming the tortillas on both sides long enough to start browning slightly. I don't like doughy tortillas!

Finally, wrapping this up, almost literally! After you've heated up your tortillas, fill them up with some protein, spoon on whatever cool sauce you've made, sprinkle some fresh chopped cilantro and drizzle a quick squeeze of fresh lime juice and voila! Your Chicken Tikka Tacos are ready! This recipe will make roughly 8 tacos for you and your dearest. I hope you love it!

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