Alright, I’ll say it: these tacos are out of this world. But it’s Tikka Tikka Taco with their awesome spice kits and terrific menu who deserves the credit. If you caught season four of The Great Food Truck Race, these tacos will look very familiar. I won’t spoil the ending, but I will say that you’ll see the guys behind the truck whipping up a ton of orders throughout the show.
The Tikka Tikka Taco Spice Kits make it easy to recreate a few of their signature dishes at home. Just add a handful of additional ingredients that’re probably already in your pantry and a few minutes of easy prep work! Even though I cooked the chicken under the broiler this time, it’s definitely a great dish to keep in mind when you’re ready to fire up the grill — my mouth waters even more at the thought of it cooked over charcoal!
To hold all of the sautéed garlic spinach, flavorful chicken, creamy, cooling raita and cilantro-sprinkled goodness, I definitely recommend whipping up a batch of homemade, gluten-free flatbread. It’s worth it. However, feel free to swap in your favorite, non-corn tortilla (perhaps these from Udi’s?) or serve it all over a pile of fluffy, steamed rice. Basically, just order a spice kit and get cooking; you’ll be glad you did!
Chikka Chicken Tacos (Gluten-free)
Preparation Time: 30 minutes
Inactive Preparation Time: 1 hour – overnight
Cooking Time: 10 – 12 minutes
Makes: 8 tacos
- 1 red spice packet from the Tikka Tikka Taco Spice Kit
- 4 tablespoons (57 grams) unsalted butter, softened
- 1 tablespoon (14 grams) lemon juice
- 1 1⁄2 tablespoons (21 grams) minced garlic
- 1 1⁄2 teaspoons (7 grams) minced ginger
- 2 pounds boneless, skinless chicken breasts, cut into 1 – 1 1⁄2 cubes
- 1⁄2 cup (113 grams) plain, whole milk yogurt
- 1 gray spice packet from the Tikka Tikka Taco Spice Kit
- 1 cup (227 grams) plain, whole milk yogurt
- 1 tablespoon (14 grams) garlic confit-infused olive oil or other garlic flavored oil
- 6 – 8 ounces baby spinach
- 1 recipe (8 pieces) gluten-free flatbread, warmed
- Fresh cilantro
Wraps and Garnish:
In a 1-gallon zip top bag, mix/mash together red spice through ginger. Add chicken, and squish everything together until coated. Press out air, seal bag and refrigerate for several hours (preferably overnight).
Once chicken is through marinating, remove from fridge and mix in the 1/2 cup yogurt; set aside for about 30 minutes (at room temp). While yogurt does its thing, arrange oven rack about 3″ from broiler and preheat broiler to high. Line a large, rimmed sheet pan with nonstick foil; set aside.
Arrange chicken, shaking off excess marinade, in a single layer on the prepared sheet pan. Place under preheated broiler and cook until browned in spots and cooked through (165°), about 10 – 12 minutes.
While chicken marinates (or cooks), make raita. Whisk together gray spice and 1 cup yogurt. Refrigerate until ready to use.
Make Sautéed Spinach:
About 5 minutes before chicken is done, make spinach. Place a large skillet or sauté pan over medium heat, and warm oil until shimmering. Stir in spinach, and cook, stirring often, just until spinach is wilted. Remove from heat.
Assemble and Serve Tacos:
Divide spinach between the warm flatbread, top with chicken, a drizzle of raita and generous sprinkle of cilantro. Serve immediately!