Protein Chicken Tacos​

Prep: 15 mins​ Cook: 10 mins​ Serves: 4​ Features: Dairyworks Protein Cheese Slices

Ingredients​

500g chicken mince​

1 tbsp olive oil ​

1 tsp smoked paprika ​

1 tsp garlic powder ​

Salt and pepper, to taste ​

8 mini flour tortillas ​

10 slices Dairyworks Protein Cheese Slices ​

2 cups iceberg lettuce, finely shredded ​

1 avocado, sliced ​

½ small red onion, finely diced ​

Fresh coriander leaves ​

Hot sauce (optional) ​

Caesar Yoghurt Dressing​

½ cup Greek yoghurt ​

1 garlic clove, crushed ​

1 tbsp lemon juice ​

1 tsp Dijon mustard ​

1tbsp finely chopped fresh coriander​

Freshly cracked black pepper

Method​

1. In a bowl, combine the chicken mince with smoked paprika, garlic powder, salt and pepper. ​

2. Divide the chicken mixture into 8 equal portions. Place each portion onto the centre of a tortilla and gently flatten into a thin round, leaving a 1–2cm border around the edge of the tortilla. ​

3. Heat a large non-stick frying pan over medium-high heat. Place the tortilla chicken-side down into the pan and cook for 4–5 minutes, or until the chicken is cooked through and lightly golden. ​

4. Flip the tortilla over and top the chicken with a slice of Dairyworks Protein Cheese. Cook for a further 1–2 minutes until the tortilla is lightly toasted and the cheese begins to melt. ​

5. Meanwhile, combine the Greek yoghurt, lemon juice, garlic, chopped coriander, salt and pepper in a small bowl. ​

6. Top each taco with shredded iceberg lettuce, avocado, diced red onion and fresh coriander. Dollop on the herbed yoghurt dressing and finish with hot sauce, if desired. ​

7. Fold and serve immediately.