High Protein Crispy Cheesy Chicken Tacos

In a large tray, combine cubed chicken breast and chicken thighs.

Add the taco seasoning mix and a drizzle of olive oil to the chicken.

Mix the chicken and seasonings thoroughly until well combined.

In a bowl, combine chopped onion, tomatoes, and green bell pepper.

Add coriander, salt, pepper, and a squeeze of lime juice.

Mix the pico de gallo well.

To make the spicy taco sauce, start by adding yogurt and light mayo to a bowl.

Add chili lime hot sauce, seasonings, and a splash of milk for consistency.

Mix the sauce until it's smooth and creamy.

Line a large sheet pan with parchment paper and spray with avocado cooking spray.

Spread the seasoned chicken evenly on the pan and give it an extra spray.

Bake in the oven for 20-25 minutes at 200°C (400°F) until golden and juicy.

Remove the chicken from the pan, leaving the juices behind. Sprinkle paprika over the juices and brush to combine.

Dip each tortilla in the chicken juices, ensuring both sides are coated, and lay them out on the pan.

Fill one half of each tortilla with mozzarella cheese and the cooked chicken.

Fold the tortillas tightly.

Bake for another 15 minutes at 180°C (370°F) until super crispy.

Garnish, serve with the pico de gallo and spicy sauce, and enjoy.