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chicken smash taco served on a black plate
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Indian Style Smashed Tacos

These Indian-style smashed tacos are here to give leftover rotis a glow up! They're crispy, spicy, packed with protein, and make you wish you'd made extra rotis on purpose.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: international
Diet: Halal
Servings: 10 tacos
Author: Richa

Ingredients

For chicken taco mix

  • 500 grams chicken mince / kheema
  • 6 garlic cloves finely chopped
  • ½ cup finely chopped spring onion whites
  • 2 - 3 tablespoons finely chopped parsley
  • ½ cup finely chopped red bell peppers
  • 2 tablespoons finely chopped celery
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoons kashmiri chilli powder
  • 1 green chilli finely chopped
  • 1 teaspoon salt
  • 2 teaspoons olive oil or any neutral flavoured oil

For salsa

  • 1 ½ cups thinly sliced onions
  • 1 ½ cups de-seeded thinly sliced tomatoes
  • Juice of 1 lemon
  • 1 ½ tablespoons finely chopped coriander leaves
  • ¾ teaspoon salt
  • 1 teaspoon kashmiri chilli powder

For tacos

  • 2-3 tablespoons sunflower or any neutral flavoured oil
  • 8 - 10 leftover rotis or tortilla
  • ¼ cup mozzarella cheese grated (optional)
  • 2-3 tablespoons green chutney or pesto

Instructions

Taco mix

  • Take all ingredients for chicken mix in a bowl, mix to combine well and set aside for 20 minutes.
    500 grams chicken mince / kheema, 6 garlic cloves, ½ cup finely chopped spring onion whites, 2 - 3 tablespoons finely chopped parsley, ½ cup finely chopped red bell peppers, 2 tablespoons finely chopped celery, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 2 teaspoons kashmiri chilli powder, 1 green chilli, 1 teaspoon salt, 2 teaspoons olive oil or any neutral flavoured oil

Salsa

  • Add all the ingredients for salsa to a bowl, mix well and set aside.
    1 ½ cups thinly sliced onions, 1 ½ cups de-seeded, Juice of 1 lemon, 1 ½ tablespoons finely chopped coriander leaves, ¾ teaspoon salt, 1 teaspoon kashmiri chilli powder

Making smashed tacos

  • Scoop out 2 - 2 ½ tablespoons of chicken mix onto the rotis, spread it to cover the roti and press so it sticks well. Add 1-2 teaspoons of cheese.
    ¼ cup mozzarella cheese, 8 - 10 leftover rotis or tortilla

Frying smashed tacos

  • Heat a pan, drizzle a few drops of oil, place the tacos with the filling side down, cook for 2-3 minutes on low, press with a flat spatula to ensure even cooking. Flip and fry the other side for a minute. Repeat the same process for all the smashed tacos.
    2-3 tablespoons sunflower or any neutral flavoured oil

Serving

  • Place the smashed tacos, add salsa, drizzle green chutney and serve.
    2-3 tablespoons green chutney or pesto

Video

Notes

  1. Chicken taco mix may be made in advance and refrigerated in an airtight container for 2-3 days.
  2. Make smashed tacos just before serving as they taste best when hot.

Nutrition

Calories: 222kcal | Carbohydrates: 18g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 690mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 18mg | Calcium: 81mg | Iron: 2mg