Chicken Tikka Tacos

Name: Chicken Tikka Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Indian-style
Ingredients: 450g (1 lb) chicken breast, cut into cubes; 1 tablespoon tikka masala paste; 2 tablespoons plain Greek yogurt; 8 small corn or flour tortillas; ½ cup plain Greek yogurt; ¼ cup fresh cilantro (coriander), finely chopped; 1 tablespoon lime juice; Salt and pepper, to taste; 1 cup finely chopped cucumber; ½ cup finely chopped tomatoes; ½ cup finely chopped red onion; ¼ cup fresh cilantro (coriander), finely chopped; Salt and pepper, to taste

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These easy chicken tikka tacos make the perfect healthy weeknight meal. Tender chicken pieces are marinated in flavorful tikka masala paste, then served in soft tortillas with a refreshing cucumber-tomato salsa and a creamy cilantro lime sauce.

Say hello to my new favorite chicken tikka tacos! If you’re a fan of my Air Fryer Chicken Tacos or Chicken Tikka Salad, you’re going to love this version too. These tacos are wholesome, incredibly easy to make, and require just 9 simple ingredients. We serve them with a tangy cilantro lime yogurt sauce and a crisp cucumber salsa, making them fresh, flavorful, and totally irresistible. Trust me, they're always a crowd-pleaser!

To make them, chicken breast pieces are marinated in yogurt and tikka masala paste, then cooked in a hot skillet until golden and juicy. Ready in just 15 minutes, these tacos are a perfect go-to for busy weeknights when you want something quick, satisfying, and packed with flavour.

Ingredients you’ll need

To make these air fryer chicken tacos you’ll need a mix of spices, a few ingredients for the slaw and yogurt sauce.

Chicken: I typically use skinless chicken breasts for a leaner option, but chicken thighs work just as well—just keep in mind they may require a slightly longer cooking time.
Greek yogurt: Plain non-fat Greek yogurt is great for the marinade. If you're dairy-free, feel free to substitute with your favorite plant-based yogurt.
Tikka masala paste: Use your preferred brand—choose one with bold flavor and a good spice level to suit your taste.
Tomato: Roma, cherry, or whatever variety you have on hand will work. Just aim for ripe and juicy.
Cucumber: One large Lebanese (or Persian) cucumber is ideal for the salsa—crisp, mild, and refreshing.
Onion: Brown/ yellow onion gives a clean bite, but red onion is a great alternative if you prefer a bit more sweetness and color.
Coriander (cilantro): Essential for both the yogurt sauce and salsa—adds a burst of freshness.
Lime juice: Always go with fresh lime juice for the best zing.
Flour tortillas: Use any soft flour tortillas you like—regular, whole wheat, or gluten-free all work well here.

Complete list of ingredients and amounts is located on the recipe card below.

How to make Chicken Tikka Tacos

Season chicken: In a medium bowl, combine the chicken, yoghurt and tikka paste. Toss well. Marinate for 10 minutes - 24 hours (any time in between is great). Keep the bowl covered and in the fridge for the duration of marinating.

Cook chicken: In a large skillet over medium heat, heat a little oil. Add the chicken and cook until golden, about 6 minutes.

Yoghurt sauce: Add all of the ingredients to a mini blender or food processor and blend until well combined.

Salsa: Toss the cucumber, tomatoes, onion, coriander (cilantro), lime, salt and pepper.

Assemble the tacos: Heat the tortilla over a griddle pan or over a gas flame until slightly charred (if desired), add the salsa and chicken, drizzle over the sauce and enjoy!

Tips and tricks

Make ahead: Get a head start by marinating the chicken overnight and preparing the yogurt sauce the day before. This not only saves time but also deepens the flavour.
Marinate for maximum flavor: For the juiciest, most flavorful chicken, marinate it in the tikka paste and yogurt overnight. This gives the spices time to fully infuse the meat with rich curry flavour.
Avoid overcooking: Check the chicken after 8 minutes of cooking—chicken breast can dry out quickly. You're aiming for juicy and tender, not dry and rubbery.
Fresh salsa is best: Prepare the salsa just before serving to keep it fresh and vibrant. Making it too early can lead to excess moisture and a soggy texture.

Chicken tacos with cilantro and lime on the sides.

Variations

Spicy: Use ½ teaspoon of cayenne pepper.
Gluten-free: Use grain free almond flour tortillas or gluten free corn tortillas.
Dairy-free: Use dairy-free coconut or cashew yoghurt, or coconut cream which works well here.
Salad bowl: Instead of serving the chicken and accompaniments in a tortilla you can serve them over cauliflower rice, rice or quinoa.

How to store

Refrigerator: Store leftover tikka chicken separately in an airtight container for 3-4 days. Store leftover cilantro yoghurt sauce a salsa in seperate airtight containers for up to 4 days.
Reheating: Reheat the leftover chicken in the microwave in 15-20 second intervals until warmed through. Assemble chicken tikka tacos or enjoy in a salad.

Recipe FAQ

What cut of chicken should I use?

Chicken breast or chicken thighs are perfect for tacos, but it’s really a personal preference what to use. I use kinless chicken breast as they're easy to cook and always have some on hand.

Can I cook the chicken in the air fryer?

Yes! Air fryer chicken takes anywhere from 8-12 minutes at 200C/ 400F depending on the size and cut of meat.

What to serve with chicken tikka tacos?

Fresh Mango Habanero Salsa
Roasted Chickpea Pumpkin Salad
Fresh Black Bean, Corn & Feta Dip
Cinnamon Pumpkin Quinoa Salad

More Taco Recipes

Crispy Black Bean Tacos

Honey Chipotle Shrimp Tacos with Mango Salsa

Hawaiian Fish tacos with Pineapple Slaw

Air Fryer Shrimp Tacos

If you try this chicken tikka tacos recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.