Cumin chicken tacos
Bite-sized chicken pieces cook quickly with cumin and paprika. A lime yogurt sauce and shredded cabbage give a cool contrast to the warm filling.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Mix yogurt and lime juice. Toss chicken with cumin, paprika and salt.
- 02
Step 2
Heat oil in a pan. Cook chicken for 8–10 minutes, turning regularly, until its thickest pieces reach 74°C / 165°F. Extend cooking if needed.
- 03
Step 3
Warm tortillas following the packet. Divide chicken and cabbage among them and drizzle with yogurt sauce.
Make it your own.
- Keep raw-chicken utensils separate from the cabbage and sauce; use clean utensils for serving.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
