Tandoori Chicken Meal-Prep Tacos

• 200 g chicken, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 90 g (3 small) corn tortillas — Soft corn tortillas
• 70 g yogurt, divided — Plain nonfat Greek yogurt
• 80 g cabbage, shredded — Raw green cabbage
• 80 g mango, diced — Fresh mango
• 8 g cilantro, chopped — Fresh cilantro
• 22 g lime juice, divided — Fresh lime juice
• 2 g garam masala — Garam masala
• 1.5 g paprika — Smoked paprika
• 0.8 g cumin — Ground cumin
• 5 g ginger, grated — Raw ginger root
• 4 g garlic, grated — Raw garlic
• 6 g oil — Avocado oil
• 0.7 g salt — Fine salt

Method

1. 1Marinate the chickenHeat oven to 425°F. Allow it to preheat fully before adding the food.425°FLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Stir 45 g yogurtStir 45 g yogurt, 12 g lime, garam masala, paprika, cumin, ginger, garlic, oil, and salt; coat chicken and rest 10 minutes.10 minLook for: Every chicken piece carries a thin brick-red yogurt coating.Safety: Keep raw chicken separate and sanitize hands and surfaces.
3. 3Measure ingredients: Bake and restMeasure chicken breast, nonfat greek yogurt, garam masala, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Bake and restSpread chicken on a lined sheet pan and bake 16 to 19 minutes, turning once, until browned and 165°F. Rest on the tray 5 minutes.19 min · 165°FLook for: Chicken has charred edges, reads 165°F, and releases clear juices after resting.Safety: Verify the thickest piece reaches 165°F.
5. 5Measure ingredients: Make the slaw and sauceMeasure green cabbage, mango, cilantro, lime juice, and nonfat greek yogurt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Make the slaw and sauceToss cabbage, mango, cilantro, and 6 g lime. Stir remaining 25 g yogurt with remaining 4 g lime in a separate cup.1 min 30 secLook for: Slaw is crisp and glossy while the lime yogurt is smooth.Safety: Wash produce and keep yogurt chilled.
7. 7Measure ingredients: Warm and fill tacosMeasure soft corn tortillas, chicken breast, green cabbage, mango, and cilantro using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Warm and fill tacosDuring the chicken's final 3 minutes, wrap all three tortillas in foil and warm the sealed packet on the oven rack, separate from raw chicken juices. Divide all chicken and slaw among them and spoon over every bit of lime yogurt.3 min · 425°FLook for: Each taco has an even layer and tortillas fold without cracking.Safety: Use clean tongs for the tortilla packet; serve or chill components within 2 hours.