CRISPY CHEESY CHICKEN TACOS — HIGH-PROTEIN CRUNCH (25g protein)

Super crunchy, cheesy mini street tacos made for flavor and weight-loss friendly macros. Quick, protein-packed, and absolutely addictive.

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High Protein

High Protein Crispy Cheesy Chicken Tacos

Makes 6 mini tacos • Per serving (1 taco): 276 Calories • 25g Protein • 16g Carbs • 12g Fat
Quick Facts:
  • Prep: 15 minutes
  • Cook: 12–15 minutes
  • Total Tacos: 6 mini street tacos

Ingredients

Chicken & Seasonings, Taco Assembly, Creamy Taco Sauce & Garnish
600g raw boneless skinless chicken thighs
small cubes
1.5 tsp salt
1.5 tsp garlic powder
1.5 tsp onion powder
2 tsp smoked paprika
1.5 tsp parsley
1.5 tsp oregano
1 tsp cumin
2 tsp olive oil
Cooking spray or light butter
Taco Assembly
6 mini street soft tacos (Luchito)
90g shredded mozzarella (15g per taco)
Fresh salsa (red onion, tomato, coriander, lime, pepper)
Creamy Taco Sauce
150g low fat yogurt
50g light mayo
50g chipotle paste
1/2 tsp each: garlic powder, onion powder, smoked paprika, cumin
Dash of milk (to thin)
Garnish: chopped coriander, grated parmesan, lime juice

Step-by-step — How to make Crispy Cheesy Chicken Tacos

Follow these simple steps for maximum crunch and flavor.
Step 1 — Prep the chicken: Combine the cubed chicken thighs, salt, garlic powder, onion powder, smoked paprika, parsley, oregano, cumin and 2 tsp olive oil in a bowl. Toss until evenly coated.
Step 2 — Cook for crispiness: Heat a non-stick skillet over medium-high heat. Add a light coat of cooking spray or a small knob of light butter. Add the chicken cubes in a single layer (work in batches to avoid crowding). Cook 3–4 minutes per side until golden and crispy and the internal temperature reaches 75°C / 165°F. Remove and rest on a paper towel briefly.
Step 3 — Make the creamy taco sauce: Whisk together low-fat yogurt, light mayo, chipotle paste and the spices (garlic powder, onion powder, smoked paprika, cumin). Add a splash of milk for desired consistency. Taste and adjust seasoning.
Step 4 — Melt the cheese: Preheat oven to 190°C/375°F. Place mini soft tacos on a tray, sprinkle 15g shredded mozzarella inside each taco. Return to oven 2–3 minutes until cheese melts and edges get slightly crispy; or use a skillet to crisp cheese-lined tacos.
Step 5 — Assemble: Spoon the crispy chicken into each taco, add fresh salsa (tomato, red onion, coriander, squeeze of lime, black pepper). Drizzle creamy chipotle-yogurt sauce, grate parmesan over, finish with chopped coriander and another squeeze of lime.
Step 6 — Serve & enjoy: Serve immediately while hot and crispy. These make a perfect high-protein snack or an easy meal—ideal if you’re tracking macros for weight loss.

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Pro Tips & Weight-Loss Notes

Small changes that improve results
  • Use measured olive oil and trimmed chicken to keep calories controlled.
  • Swap full-fat mayo for light mayo in the sauce to save calories without losing creaminess.
  • Pair these tacos with a leafy salad and water for better satiety.
  • Consider taking Sleeplean in the evening as directed to support sleep and weight loss—today 40% off for a limited time.
© Subh Recipe • Use responsibly. Consult a professional before starting any weight-loss supplement. Product links are affiliate links.