Description

These Chicken Tikka Tacos combine the bold, aromatic flavors of classic Indian chicken tikka with the fresh, vibrant elements of Mexican-style tacos. Tender chicken thigh fillets marinated in a spiced yogurt mixture, grilled to perfection, and served in warm flour or corn tortillas with creamy mashed avocado, pickled red onions, jalapeno slices, and fresh coriander. A delightful fusion recipe perfect for a flavorful and satisfying meal.

Ingredients

Scale

For the Tacos

8 x 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
Juice of 1 lime (used in mashed avocado)

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, plus extra for brushing before serving

Instructions

Marinate the Chicken: Place the chicken pieces in a large bowl. Add garam masala, sweet paprika, Indian red food colouring if using, finely grated garlic, finely grated ginger, and lemon juice. Mix well until the chicken is evenly coated. Then stir through the natural yoghurt, vegetable oil, and melted butter until thoroughly combined. Cover and refrigerate for at least 1 hour or overnight for the best flavor infusion.
Make the Pickled Onion: In a bowl, combine the thinly sliced red onion with lime juice and a generous pinch of sea salt. Toss together and set aside to lightly pickle while you prepare the rest of the ingredients.
Cook the Chicken: Thread the marinated chicken pieces onto soaked bamboo skewers. Heat a grill pan or barbecue over medium-high heat. Grill the skewers for 3 to 4 minutes on each side, or until the chicken is charred at the edges and cooked through. Just before serving, brush with a little melted butter for extra richness and flavor.
Warm the Tortillas & Prepare Avocado: Char the tortillas directly over a naked gas flame using tongs until they develop light blisters, or alternatively warm them in a preheated oven wrapped in foil. For the mashed avocado, combine the avocadoes with lime juice and sea salt, mashing until smooth and creamy.
Assemble the Tacos: Spread a generous layer of mashed avocado onto each warm tortilla. Add a layer of finely sliced cabbage or iceberg lettuce, followed by the pickled onion, grilled chicken pieces removed from the skewers, sliced green jalapeno, and chopped coriander to taste.
Serve & Enjoy: Squeeze additional lime juice over the assembled tacos and serve immediately. These tacos are best enjoyed while the chicken is hot and juicy, and the tortillas are fresh off the heat.

Notes

Soaking bamboo skewers in water for at least 15 minutes prevents them from burning while grilling.
If Indian red food colouring powder is unavailable, you can omit it; it is mainly for color enhancement.
For a smoky flavor, cook the chicken over a charcoal grill instead of a grill pan.
Flour or corn tortillas can be used based on personal preference or dietary needs.
Adjust the quantity of jalapeno slices to suit your heat tolerance.

Prep Time: 15 minutes plus 1 hour marinating
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Fusion (Indian-Mexican)

Keywords: Chicken Tikka Tacos, Indian fusion, grilled chicken tacos, avocado tacos, easy chicken recipes, Indian spices, summer grilling