Tandoori Chicken Tacos
Bold Indian spices meet taco night in these Tandoori Chicken Tacos, topped with cool raita, fresh veggies, and wrapped in soft, homemade tortillas!
Tandoori Chicken Tacos: Bold Indian Flavors Meet Taco Night Fun!
I’m all about combining bold, vibrant flavors with comfort food, so turning tandoori chicken into tacos was a no-brainer. The smokiness of the chicken paired with the simplicity of a taco makes for a meal that’s both exciting and satisfying. These Tandoori Chicken Tacos take the best of both worlds—Indian spices and taco fun—wrapped in one delicious, easy-to-eat package.
Here’s why I love this dish!
- The homemade tandoori sauce is to die for.
- You will love the raita sauce on tandoori chicken tacos. A cool yogurt-based sauce with cucumber and spices like cumin to balance the heat and spice from the chicken.
- Cilantro, cucumber and red onion–So fresh!
If you have time I suggest whipping up your own soft flour tortillas for these tacos. These are so fun to make and are absolutely delicious.
More Tacos for Taco Night
If you like tacos and want something special, try Chili Lime Steak Tacos and my famous Burrata Steak Tacos. Both are excellent choices.
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Tandoori Chicken Tacos
Ingredients
- 4 Boneless, Skinless Chicken Thighs
- 1½ cups Tandoori Sauce
- 12 Taco-Size Tortillas
- ½ Red Onion (sliced thin)
- ½ Large Cucumber (sliced thin)
- 1 Bunch Cilantro (chopped)
- 1½ cups Raita Sauce
Instructions
- Marinate 4 Boneless, Skinless Chicken Thighs in 1½ cups Tandoori Sauce for 1 hour.
- Preheat grill to 400℉.
- Place marinated chicken thighs covered in sauce on grill and grill until the thighs reach an internal temperature of 185℉. Remove and let rest for 10 minutes before shredding the meat for tacos.
- Serve chicken with 12 Taco-Size Tortillas, ½ Red Onion, ½ Large Cucumber, 1 Bunch Cilantro, 1½ cups Raita Sauce and the remaining Tandoori Sauce.
Delish
These didn’t just make it into our top recipes lineup, they flew into it! make these and you will not be dissapointed.