Make Tandoori Chicken Tacos with spiced grilled chicken, crisp veggies, and a creamy yogurt sauce. A bold and flavorful twist on classic tacos!

Scale

Tandoori Chicken Marinade:
- 1 lb boneless, skinless chicken thighs or breasts, cut into strips
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp salt
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
Tacos & Toppings:
- 8 small flour or corn tortillas
- ½ cup shredded lettuce or cabbage
- ½ cup diced cucumbers
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup crumbled feta or paneer (optional)
Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- ½ tsp cumin
- ½ tsp garlic powder
- Salt to taste

1. In a bowl, mix Greek yogurt, lemon juice, olive oil, and spices. Add chicken strips and coat well. Marinate for at least 1 hour.

2. Heat a grill or skillet over medium-high heat. Cook chicken for 4–5 minutes per side until fully cooked. Remove and let rest.

3. In a small bowl, whisk together Greek yogurt, lemon juice, cumin, garlic powder, and salt.

4. Warm tortillas on a skillet, then fill with cooked chicken.

5. Top with lettuce, cucumbers, tomatoes, red onion, cilantro, and crumbled feta. Drizzle with yogurt sauce. Serve immediately.

– Marinate the chicken overnight for maximum flavor.

– Lightly char the tortillas for extra texture.

– Serve with lime wedges for added freshness.