Pesto Chicken Tacos

Juicy pesto chicken tucked into warm tortillas and topped with fresh, crunchy toppings for the perfect bite. Finished with a drizzle of Besto for a bright, herby twist on taco night.

Serves: 4 (8 tacos)
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

For the chicken

• 1 ½ lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• Juice of ½ lime

For the Besto yogurt sauce

• 1 cup plain Greek yogurt
• ¼ cup Besto pesto
• 1 tbsp lime juice
• 1 tbsp water (if needed to thin)

For assembling

• 8 small corn tortillas
• 1 ear sweet corn, kernels cut off (about ¾ cup)
• 1 jalapeño, thinly sliced
• ½ cup microgreens or cilantro
• ¼ cup Besto (for topping)

Directions:

1. In a bowl, toss the chicken with the olive oil, salt, pepper, garlic powder, smoked paprika, cumin, and lime juice until evenly coated.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until cooked through and lightly charred. Let rest for 5 minutes, then slice into bite-sized pieces.
3. While the chicken cooks, blend together the Greek yogurt, Besto, lime juice, and water until smooth and creamy.
4. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
5. Spread a generous spoonful of the Besto yogurt sauce onto each tortilla. Top with sliced chicken, sweet corn, a dollop of Besto, jalapeño slices, and microgreens.
6. Serve immediately with extra lime wedges and more Besto on the side.