Halal Spiced Tandoori Tacos

1In a large bowl, combine the yogurt, tandoori spice mix (2 tbsp), paprika (1 tsp), cumin powder (1 tsp), ginger paste (1 tsp), garlic paste (1 tsp), lemon juice (2 tbsp), salt (1 tsp), and black pepper (1 tsp) to create the tandoori spice (2 tbsp) marinade.

2Cut the halal chicken breast (1 lb) into bite-sized pieces and add it to the marinade. Mix well to coat the chicken and marinate for at least 2 hours or overnight for best flavor.

3Heat olive oil (1 tbsp) in a large skillet over medium-high heat. Add the finely chopped (¼ cup) onion (1 large), sliced bell pepper, (1) and jalapeño (1). Sauté until the vegetables are tender and slightly caramelized.

4Add the marinated chicken to the skillet and cook until it is fully cooked and slightly charred.

5Stir in the cherry tomatoes, (1 cup) chopped cilantro (½ cup), chaat masala (1 tbsp), and mint chutney (2 tbsp). Cook for an additional 2-3 minutes, allowing the flavors to combine.

6In a small bowl, whisk together the Greek yogurt (1 cup), lemon juice (2 tbsp), chili powder (½ tsp), cumin powder (½ tsp), salt (½ tsp), and finely chopped mint leaves (¼ cup) to create the tangy yogurt sauce.

7Warm the soft taco shells (8-10) according to the package instructions.

8To assemble the tandoori tacos, spoon the tandoori chicken filling into the taco shells. Drizzle with the tangy yogurt sauce and top with shredded lettuce, sliced red cabbage, radishes, cucumbers, lime wedges, and thinly sliced red onion (1 large).

9Garnish the tacos with fresh cilantro (½ cup) leaves and serve with lemon wedges on the side.