Yogurt Marinated Chicken Tacos with Garlic Sauce
This is a quick and easy recipe. Just don’t forget to marinate the chicken at least 4 hours before cooking. We enjoy making our own tacos but to save some time it is much easier to buy them at the store.
Servings: 2
Calories: 501kcal
Ingredients
Ingredients
- 10 ounce skinless boneless chicken breast chopped into bite-size pieces
For the garlic dressing
- 4-6 cloves garlic minced
- 1/2 cup plain unsweetened yogurt
- 1/4 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- 1/4 cup fresh chives chopped (or parsley or cilantro)
- 1 teaspoon ground cumin
For the tacos
- 4 corn tortillas or soft shell tacos
- 1 cup carrot grated
- 1 cup red cabbage chopped
- 1 cup kale shredded
For the marinade
- 2 cloves garlic minced
- 1 tbsp fresh grated ginger
- 3 tbsps plain unsweetened yogurt
- 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- sea salt to taste
- black pepper to taste
- 2 tbsps extra-virgin olive oil
Instructions
For the marinade (at least 4 hours)
- Add chicken and all marinade ingredients to a Ziploc bag and massage to coat. Set in the fridge for at least 4 hours. Best is overnight.
Optional
- Roast garlic for the dressing instead of mincing. Preheat oven to 390°F or 200°C and roast garlic, skin on, for about 20-30 minutes.
- While waiting make taco dough. Which is also totally optional.
For the dressing
- If you roasted the garlic, press down with a fork to remove skin. Combine all ingredients in a small bowl and whisk until combined. Set aside.
For tacos
- Add all vegetables to a bowl and toss to combine.
- Cook the chicken with the marinade on medium high heat. Cook for about 10 minutes. Stir regularly.
- While chicken is cooking, heat tacos in a dry pan or use your oven.
- Top taco with veggie mix and chicken. Drizzle with dressing and serve with leftover veggie mix and dressing.
Notes
- Optional: add roasted, crushed peanuts or cashews for extra crunch.
- CLICK HERE to get my homemade soft shell taco recipe.