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Dinner recipe · from the recipe book

Cumin Chicken Breast Tacos with Charred Zucchini

Smoky cumin-paprika chicken and blistered zucchini tucked into warm corn tortillas, cooled with a tangy yogurt-lime sauce and crisp radish-free cucumber crunch.

Cumin Chicken Breast Tacos with Charred Zucchini

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlesscut into thin strips
  • 12 tortillas288 gCorn tortillas
  • 1½ medium300 gZucchinicut into half-moons
  • 1 medium110 gYellow onionthinly sliced
  • ½ medium (8 in.)150 gCucumberfinely diced
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 2 cloves6 gGarlicminced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the sauce: stir the greek yogurt with half of the lime juice, half of the cilantro and a pinch of the salt; chill until serving.
  2. In a bowl, toss the chicken breast with the cumin, paprika, garlic, black pepper and half of the remaining salt; let it sit while you prep the vegetables.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the zucchini and onion with the rest of the salt and cook 6 to 8 minutes until charred in spots; move to a plate.
  4. Add the remaining olive oil to the skillet and cook the chicken in one layer, turning once, 6 to 8 minutes until it reaches 165°F (74°C). Toss with the remaining lime juice.
  5. Warm the corn tortillas in a dry skillet about 30 seconds per side, keeping them wrapped in a towel.
  6. Fill the tortillas with the chicken, zucchini and onion, then top with the cucumber, the yogurt-lime sauce and the remaining cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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