Chicken Tikka Tacos (serves 2)

Per serve: 561 cals/ 42.87g protein/ 15.36g fat/ 58.13g carbohydrates Notes *GF adaptation: use gluten free corn tortillas **Suggested protein substitution: 300 gms of lean beef steak

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the chicken with 30 gms of yoghurt and tikka masala curry paste in a bowl. Cover and allow to marinate in the fridge for 10-20 minutes or longer if time allows.

Step 2

Heat olive oil in a frypan over medium heat. Add chicken and cook for 5-8 minutes or until cooked through.

Step 3

Add remaining yoghurt, 2/3 of the coriander, 10 mls of lime juice, 1 sprinkle of salt and pepper into a small food processor or blender and blitz until smooth.

Step 4

Combine the cucumber, tomatoes, red onion, remaining coriander and lime juice, salt and pepper.

Step 5

Warm half the tortillas and layer half the salsa, chicken and yoghurt sauce. Store leftovers in the fridge to assemble fresh tomorrow.