Charred Lime & Honey Chicken Tacos with Avocado and Herb Salsa

Ingredients

• 500 g Skinless, boneless chicken thighs
• 2 tbsp Greek yoghurt (For the chicken marinade)
• 1 Lime (Zest and juice for the marinade; extra squeeze to finish)
• 2 cloves Garlic (Grated)
• 1 tbsp Fajita spice blend
• 1 tsp Honey (For the chicken marinade)
• Salt (To taste; season generously)
• Black pepper (To taste; season generously)
• 0.5 Avocado (For the salsa)
• 2 Spring onions (For the salsa)
• Fresh coriander (A handful; for the salsa)
• 1 tbsp Greek yoghurt (For the salsa)
• 0.5 Lime (Juice for the salsa)
• 1 tsp Honey (For the salsa)
• Water (A splash, only if needed to loosen the salsa)
• 10 Small tacos (Warm before serving)
• Feta (Crumbled, for serving)
• Jalapeños (For serving; fresh per transcript)

Steps

1. 1

   Put the chicken thighs in a bowl. Add the Greek yoghurt, lime zest and juice, grated garlic, fajita spice blend, honey, salt, and pepper. Mix until the chicken is fully coated, then marinate for at least 15 minutes, or longer if time allows (the transcript says it can be left overnight).

2. 2

   For air-fryer cooking, preheat the air fryer to its highest setting, ideally 210°C. Arrange the chicken in a single layer and cook for 8 minutes.

3. 3

   Turn the chicken over, pour any remaining marinade from the bowl over it, and cook for another 7–9 minutes, until golden, charred at the edges, and cooked through.

4. 4

   Alternatively, heat a frying pan over medium-high heat. Cook the chicken for 5–7 minutes per side, until deeply charred outside and cooked through. Remove it from the pan and let it rest.

5. 5

   While the chicken cooks, put the avocado, spring onions, coriander, Greek yoghurt, lime juice, honey, salt, and pepper in a small blender. Blitz until smooth and creamy. Add a splash of water if needed to loosen the salsa, then taste and adjust to your preference.

6. 6

   Warm the tacos. Slice the charred chicken and add it to the tacos with the avocado and herb salsa, crumbled feta, and jalapeños.

7. 7

   Finish with an extra squeeze of lime and serve.

Notes

Makes 10 tacos. The description gives 165 kcal and 12 g protein per taco. The description and transcript specify air-fryer or pan cooking; the video transcript says the chicken and sauce can be batch-prepared ahead. The amount of salt, pepper, coriander, feta, jalapeños, and extra finishing lime is not specified.

Nutrition per serving

• main
• summer
• quick
• air-fryer
• pan-cooked
• high-protein