Spicy Chicken Tacos (with an Indian twist)

Spicy Chicken Tacos are made with an Indian twist! These chicken tacos have the same components as a traditional Mexican taco but slightly modified with Indian flavors – familiar yet different. Simple yet flavorful skillet cooked chicken, pico de gallo and a creamy mint-cilantro sauce.

a hand grabbing an indian taco from a black plate and all the taco components in the frame

Taco, TACOS and tacos!!!

We love tacos around here. Be it for weeknight dinner or meal prepping, tacos are a family favorite! It is a great option of entertaining, since guests gather around the table fixing their own tacos, just the way they like it.

Chicken tacos gotta top the list for a family friendly weeknight favorite dinner idea. These chicken tacos have the same components as a traditional Mexican taco but slightly modified with an Indian twist <— familiar yet different yet different!

Why do we love this spicy chicken tacos?

  • Ready in under 30 minutes
  • Indian-ised
  • Chock full of flavor
  • Spicy
  • Family friendly
  • Customizable
  • Delicious

Main Components:

Spicy chicken filling – Chopped boneless, skinless chicken thighs are tossed with Indian spices and cooked in a skillet.

Corn tortillas – Charred over open flame

Pico de Gallo – Chopped onion, tomato, cilantro, jalapeños, lime juice and salt

Creamy mint-cilantro sauce – Cilantro lime sauce made easier and with the addition of mint

2 black plates with spicy chicken tacos, a blue bowl with pico de gallo and more spicy chicken

How to make spicy chicken tacos?

Make spicy chicken filling – Toss diced boneless, skinless chicken thighs with coriander, cayenne, turmeric, salt and ginger garlic paste. Cook in a skillet with some vegetable oil, until cooked through.

Make pico de gallo – Stir finely chopped onion, tomato, cilantro, jalapeños, lime juice and salt together.

Make mint-cilantro sauce – Stir together yogurt, mayonnaise, minced mint, cilantro, jalapeños, lime juice and salt together.

Char corn tortillas – Cook tortillas over open flame, until slightly charred on both sides.

Assemble tacos – Top each charred tortilla with some cooked chicken, pico de gallo and a drizzle of mint-cilantro sauce.

a cast iron skillet with indian spicy chicken garnished with lemon wedges and cilantro

Expert tips:

Chicken thighs : Chicken thighs cooks up tender and juicy, however boneless, skinless chicken breasts can used.

Charred corn tortillas is optional, but it makes the tortilla pliable and helps in adding a touch of complex flavors. Keep them wrapped in a clean kitchen towel until serving time.

Both cayenne and jalapeños can be adjusted depending on your spice level.

Storage instructions for spicy chicken taco recipe:

Cooked and cooled chicken taco filling can be refrigerated for up to 4 days (reheat in microwave before using) or frozen in a sealed zip lock bag for up to a month (thaw overnight in refrigerator and heat in microwave until heated through).

Mint-cilantro sauce can be refrigerated for up to 4 days in a covered container.

Pico de gallo can be refrigerated for 2 to 3 days in a covered container.

2 black plates with chicken tacos, a blue bowl with pico de gallo and more spicy chicken

Chicken Taco Recipe FAQs:

How many calories in a chicken taco?

There are 301 calories in each taco.

How to char tortillas?

Turn your gas burner to medium-low and using tongs, place tortilla, one at a time, directly over the flame. As soon as it starts to brown, give a quick flip to color the other side and then take off heat. Alternatively, you can cook tortillas in a cast iron skillet – Place tortilla in a hot cast iron skillet, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides. Keep them warm wrapped in a clean kitchen towel.

What goes well with chicken tacos?

Mexican rice dishes like cilantro lime rice or Spicy Mexican rice with black beans and corn, grilled/steamed corn on the cob, Refried beans, corn bread and ice cold margarita are delicious with chicken tacos.

What are the spices for Indian chicken taco recipe?

Common Indian spices like coriander, cayenne, turmeric powders along with ginger garlic paste, mint, cilantro, lime juice are used to make an Indian taco.

More Creative Indian Recipes:

Curried Sheet Pan Shrimp Dinner

3 Ingredient Chocolate Kulfi

Kulfi Ice Cream Cake

One Skillet Coconut Curry Shrimp

Tandoori Chicken Sandwiches

Authentic Tandoori Chicken

Rasmalai Tres Leches Cake

Easy Kulfi Recipe

Baked Mangoes with Honey Nut Streusel

Cashew Mint Chutney

Best Mango Kulfi

Chickpea Curry with Beets

or more Indian recipes

spicy chicken taco on a black plate

Tacos, TACOS and more tacos:

Ground Chicken Tacos

Spicy Shrimp Tacos

Chickpea Tacos 

Baked Tilapia Tacos

Popcorn Chicken Tacos

Frozen Fish Stick tacos

Baked Bang Bang Cauliflower Tacos

Yield: 8 Tacos

Spicy Chicken Tacos (Indian Style Taco)

Spicy Chicken Tacos (Indian Style Taco)

Indian style Spicy Chicken Tacos are made with a simple yet flavorful skillet cooked chicken, pico de gallo and a creamy mint lime sauce. These chicken tacos are made in under 30 minutes and makes a perfect weeknight meal.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

Spicy Chicken

  • 1 pound boneless, skinless chicken thighs (cut into bite size pieces)
  • 2 teaspoons coriander powder
  • 1 teaspoon cayenne pepper powder (add more or less depending on your spice level)
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon ginger garlic paste (or use 1 teaspoon grated ginger + 2 garlic cloves, grated)
  • 1/2 to 3/4 teaspoon salt or to taste (I used 3/4 tsp)
  • 2 tablespoons vegetable oil

Pico de gallo

  • 1/2 cup finely chopped Roma tomato 
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped cilantro
  • 1 jalapeños pepper, finely chopped (remove seeds to make it less spicy)
  • 1 teaspoon lime or lemon juice 
  • Salt, to taste

Mint-Cilantro Sauce

  • 1/4 cup plain thick yogurt 
  • 1/4 cup mayonnaise 
  • 1/4 cup minced mint leaves
  • 1/4 cup minced cilantro
  • 1/2 jalapeños pepper, minced (remove seeds to make it less spicy)
  • 1 teaspoon lime or lemon juice
  • 1/2 teaspoon sugar
  • Salt to taste
  • 1 to 2 tablespoons water 

Additional ingredients

  • 8 small corn or flour tortillas
  • Sliced jalapeños (optional)
  • Chopped cilantro (optional)

Instructions

Make Spicy Chicken


1. Add chicken and all other ingredients (under spicy chicken), except vegetable oil into a medium bowl and toss well until evenly combined. Let marinade for about 10 minutes (begin cooking, if pressed for time).

2. Heat a large non-stick pan over medium-high heat with vegetable oil. Add chicken in a single layer and cook for about 3 minutes, until golden brown, turn over and cook for additional 2 to 4 minutes or until cooked through. Transfer chicken to a plate and let cool for a few minutes before serving.

(Make pico de gallo, mint-cilantro sauce and char tortillas while the chicken is marinating/cooking)

Make Pico de Gallo


Toss all pico de gallo ingredients together in a small bowl.

Make mint-cilantro sauce


Stir all mint-cilantro sauce ingredients together in a small bowl, until evenly combined (add enough water to make sauce slightly thinner, DON'T MAKE IT WATERY)

Char tortillas


Char tortillas on the stovetop over the flame, until lightly charred on both sides.

Assemble tacos


Place about 1/3 cup cooked chicken on each tortilla and top with few tablespoons of pico de gallo and drizzle of the mint-cilantro sauce. Top with more jalapeños and cilantro, if desired.

Notes

How to char tortillas - Turn your gas burner to medium-low and using tongs, place tortilla, one at a time, directly over the flame. As soon as it starts to brown, give a quick flip to color the other side and then take off heat. Alternatively, you can cook tortillas in a cast iron skillet – Place tortilla in a hot cast iron skillet, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides. Keep them warm wrapped in a clean kitchen towel.

Storage instructions - Cooked and cooled chicken taco filling can be refrigerated for up to 4 days (reheat in microwave before using) or frozen in a sealed zip lock bag for up to a month (thaw overnight in refrigerator and heat in microwave until heated through).Mint-cilantro sauce and pico de gallo can be refrigerated for up to 2 days in a covered container.

Chicken thighs : Chicken thighs cooks up tender and juicy, however boneless, skinless chicken breasts can used.

Both cayenne and jalapeños can be adjusted depending on your spice level.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 72mgSodium: 547mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 18g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Pico de gallo is from Gimme delicious

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