Dinner

Chicken Tikka Tacos Recipe

ByCharlotte Montgomery February 26, 2026February 26, 2026

Introduction

Chicken Tikka Tacos combine vibrant Indian flavors with the casual fun of tacos, creating a delicious fusion perfect for any meal. Juicy marinated chicken thigh pieces are smoky and tender, served in warm tortillas with fresh avocado and pickled onion for a bright, satisfying bite.

Two white tortillas lie flat on a white plate on a white marbled surface, each spread with a layer of green guacamole that has a slightly chunky texture. On top of the guacamole are pieces of bright orange grilled chicken with a slightly charred exterior. Above the chicken are thin strips of purple cabbage, white cabbage, and bright green slices of jalapeño pepper, all arranged loosely. A woman's hand is shown squeezing fresh lime juice over one of the tortillas, with droplets of juice visible in the air. Lime wedges are placed around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 flour or corn tortillas
1 red onion, thinly sliced
Juice of 1 lime, plus extra wedges to serve
2 tbsp natural yoghurt
1 green jalapeno, finely sliced, plus extra to serve
Finely sliced cabbage or iceberg lettuce
Chopped coriander
Sea salt, to taste
Bamboo skewers, soaked for 15 minutes

Mashed Avocado:

2 avocadoes
1 tsp sea salt

Chicken Tikka:

500g chicken thigh fillets, cut into large, bite-sized pieces
1 tbsp garam masala
1 tbsp sweet paprika
½ tsp Indian red food colouring powder (optional)
1 tbsp finely grated garlic
½ tbsp finely grated ginger
1 tbsp lemon juice
½ cup natural yoghurt
1 tbsp vegetable oil
1 tbsp melted butter

Instructions

Step 1: Place the chicken pieces in a large bowl. Add garam masala, sweet paprika, food colouring (if using), garlic, ginger, and lemon juice. Mix well until the chicken is evenly coated. Stir through the yoghurt, vegetable oil, and melted butter until fully combined. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Step 2: Put the sliced red onion in a bowl. Add lime juice and a generous pinch of sea salt. Toss to combine and set aside to lightly pickle.
Step 3: Thread the chicken onto soaked bamboo skewers. Heat a grill pan or barbecue over medium-high heat. Cook the skewers for 3 to 4 minutes on each side until charred and cooked through. Brush with melted butter just before serving to add richness.
Step 4: Warm the tortillas by charring them directly over a naked gas flame with tongs until lightly blistered or by wrapping them in foil and heating them in the oven. For the avocado, mash together the avocadoes, lime juice, and sea salt until smooth and creamy.
Step 5: Spread the mashed avocado evenly on the warm tortillas. Layer with finely sliced cabbage, pickled onion, grilled chicken pieces, sliced jalapeno, and chopped coriander.
Step 6: Squeeze extra lime juice over the tacos and serve immediately. These tacos are best enjoyed while the chicken is hot and juicy, and the tortillas are freshly warmed.

Tips & Variations

For a milder version, remove the seeds from the jalapeno before slicing.
Substitute chicken thighs with boneless chicken breasts for a leaner option, though thighs remain juicier.
Use homemade yogurt or Greek yogurt for a creamier marinade.
For extra tang, add a drizzle of mint chutney or a dollop of raita when assembling.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Keep the avocado mash separate to avoid browning and consume within a day. Reheat the chicken gently in a pan or microwave, then reassemble with fresh tortillas to enjoy the best texture and flavor.