
The perfect summer taco recipe with juicy, perfectly gnarly chicken and a creamy, punchy avocado salsa.
Add the chicken thighs to a bowl with the Greek yoghurt, lime zest and juice, garlic, fajita spice blend, honey, salt & pepper. Mix well leave to marinate for at least 15 minutes, or longer if you have time.
Preheat your air fryer to its highest setting, ideally 210°C. Add the chicken in a single layer, cook for 8 minutes. Flip the chicken, pour over any extra marinade from the bowl, cook for another 7–9 minutes until golden, gnarly at the edges and cooked all the way through.
Alternatively, heat a frying pan over a medium-high heat. Cook the chicken for 5–7 minutes on each side, or until deeply charred on the outside and cooked through. Remove from the pan and leave to rest.
Meanwhile, make the salsa. Add the avocado, spring onions, coriander, jalapeños, Greek yoghurt, lime juice, honey, salt and pepper to a small blender and blitz until smooth and creamy. Add a few tbsp of water to loosen if needed. Taste and adjust to suit your preferences.
Toast the tacos, add sliced charred chicken, avocado and herb salsa, a crumble of feta and some extra jalapeños. Finish with an extra squeeze of lime.
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