Chicken Tikka Tacos Recipe

Introduction

Chicken Tikka Tacos bring a delightful fusion of Indian spices and Mexican flavors in one delicious bite. Tender chicken thigh pieces marinated in a vibrant tikka blend are served with creamy mashed avocado and tangy pickled onions for a fresh and satisfying meal.

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

1. 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. Then stir through the yoghurt, vegetable oil, and melted butter until everything is well combined. Cover and refrigerate for at least 1 hour or overnight for the best flavour.
2. Step 2: Place sliced red onion in a bowl and add lime juice with a generous pinch of sea salt. Toss to combine and set aside to lightly pickle.
3. 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, or until charred and cooked through. Brush with melted butter just before serving for extra richness.
4. Step 4: Char the tortillas directly over a naked gas flame using tongs until lightly blistered, or warm them in the oven wrapped in foil. For the avocado, mash together the avocadoes, lime juice, and sea salt until smooth and creamy.
5. Step 5: Spread the mashed avocado onto the warm tortillas. Layer with finely sliced cabbage, pickled onion, grilled chicken pieces, sliced jalapeno, and chopped coriander.
6. Step 6: Squeeze over extra lime juice and serve immediately. These tacos are best when the chicken is juicy and hot, and the tortillas are fresh off the flame.

Tips & Variations

• For extra smoky flavor, cook the chicken over charcoal or wood fire if possible.
• If you prefer less heat, remove the jalapeno seeds before slicing.
• Use Greek yoghurt for a creamier marinade and tang.
• Swap chicken thigh fillets for breast if you want a leaner option, but be careful not to overcook.
• Add a dollop of mango chutney or raita on top for additional flavor layers.

Storage

Store leftover grilled chicken and pickled onions separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or plastic wrap at room temperature to avoid drying out. Reheat chicken gently in a pan or microwave before assembling tacos. Avoid making tacos ahead to keep tortillas fresh and toppings crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast can be used for a leaner option, but it tends to dry out more easily. Cook it carefully and avoid overcooking to keep it moist.

What if I don’t have bamboo skewers?

You can use metal skewers or cook the chicken pieces directly on the grill or pan without skewers. Just ensure even cooking by turning the pieces frequently.

Chicken Tikka Tacos Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These Chicken Tikka Tacos are a vibrant fusion dish combining the bold flavors of Indian-spiced chicken tikka with the casual fun of Mexican tacos. Tender chicken thigh pieces marinated in a spiced yogurt mixture are grilled to juicy perfection and served on charred tortillas with creamy mashed avocado, tangy pickled onions, fresh jalapenos, and crisp cabbage for a delightful crunch. Perfect for a flavorful weeknight dinner or weekend gathering.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including marinating time)
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Fusion Indian-Mexican

Ingredients

Scale 1x2x3x

For the 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

For the Tacos

• 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

For the Mashed Avocado

• 2 avocados
• 1 tsp sea salt

Instructions

1. Marinate the Chicken: Place the chicken pieces in a large bowl. Add garam masala, sweet paprika, Indian red food colouring powder (if using), finely grated garlic, ginger, and lemon juice. Mix everything well to coat the chicken evenly. Then stir through the natural yoghurt, vegetable oil, and melted butter until fully combined. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for the best flavor.
2. Make the Pickled Onion: Put the thinly sliced red onion in a bowl. Add lime juice and a generous pinch of sea salt. Toss to combine and leave it to lightly pickle while you prepare the other ingredients.
3. Cook the Chicken: Thread the marinated chicken pieces onto the 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 the chicken is charred on the outside and cooked through inside. Just before serving, brush the chicken with melted butter for extra richness.
4. Warm the Tortillas & Prepare Avocado: Char the tortillas directly over a naked gas flame using tongs until they are lightly blistered, or alternatively warm them wrapped in foil in the oven. For the avocado, mash the peeled avocados with lime juice and sea salt until smooth and creamy.
5. Assemble the Tacos: Spread a generous layer of mashed avocado on each warm tortilla. Top with finely sliced cabbage, pickled onion, grilled chicken pieces removed from skewers, sliced jalapeno, and chopped coriander for a fresh finish.
6. Serve & Enjoy: Serve the tacos immediately with extra lime wedges for squeezing over. These tacos are best enjoyed when the chicken is hot and juicy and the tortillas are freshly blistered for a smoky flavor.

Notes

• Soak bamboo skewers for at least 15 minutes before grilling to prevent burning.
• Indian red food colouring powder is optional and used mainly to enhance the tikka color.
• You can substitute flour tortillas with corn tortillas for a gluten-free option.
• Adjust jalapeno quantity to your preferred level of heat.
• Marinating the chicken overnight will give deeper flavor and more tender meat.
• Charred tortillas add authentic smoky flavor but warming in the oven works well if you don’t have a gas flame.

Keywords: Chicken Tikka, Tacos, Indian Spiced Chicken, Mexican Tacos, Grilled Chicken, Avocado, Pickled Onion, Easy Dinner, Fusion Recipe