Mini Chicken Tacos

• 100 g raw Chicken breast (3.5 oz raw)
• 1 g Chili powder (⅓ tsp)
• 0.6 g Ground cumin (¼ tsp)
• 0.6 g Salt (a pinch)
• 2 g Vegetable oil spray (½ tsp)
• 60 g (4 mini tortillas) Small corn tortillas (4 mini tortillas, about 4 inch)
• 15 g raw White onion (0.5 oz raw)
• 4 g raw Cilantro (¼ cup chopped)
• 35 g raw Tomato (1.2 oz raw)
• 6 g Lime juice (1¼ tsp)
• 10 g Cotija cheese or feta (1¼ tbsp)
• 20 g Nonfat Greek yogurt (1⅓ tbsp)

You'll need: Frying pan, Tongs, Small bowl, Cutting board and knife.

Method

1. Cut and season the chicken

   Cut the chicken into 1 cm (½ inch) dice so it cooks fast. Then scrub the board, knife and your hands with soap before you touch anything else. Toss it with the chili powder, cumin and most of the salt.

   Small dice cooks through in 5 minutes and fits neatly in a mini taco.

2. Sear the chicken and warm the tortillas

   Spray the frying pan with the oil and heat over medium-high heat. Cook the chicken for 5 minutes, stirring now and then, until golden and 74°C (165°F) inside. Move it to a bowl. Wipe the pan, then warm the tortillas for 20 seconds on each side.

   Warm tortillas bend without cracking. Cold ones snap.

3. Make the pico and lime cream

   Finely dice the onion and tomato, chop the cilantro and toss them with half the lime juice and a pinch of salt. Stir the rest of the lime juice into the yogurt.

   Dice everything tiny. Mini tacos need small pieces.

4. Fill the tacos

   Fill each tortilla with the chicken, add a spoonful of the pico and a drizzle of lime yogurt, then crumble the cheese on top. Eat right away.

   Put the chicken in first and the pico on top so the tortilla stays dry.

Swaps

• Chicken breast → Lean ground turkeyCooks in the same time; cook to 74°C (165°F).
• Cotija cheese → Feta, same weightTangier and easier to find.