Protein Atlas
Nashville-Style Hot Chicken Tacos high-protein recipe

Meals · High Protein

Nashville-Style Hot Chicken Tacos

These spicy chicken tacos pack 48 grams of protein and 589 calories per serving. Crispy air-fried chicken breast gets tossed in a cayenne-honey glaze and served with cool pickled cucumbers and tangy yogurt drizzle.

Serves 2
49g protein 619 cal
Prep Time 15 min
Cook Time 15 min
Total Time 30 min

Nutrition per serving

Protein
49 g
Calories
619

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 8 oz chicken breast — boneless, skinless
  • 4 small whole wheat tortillas — 6-inch
  • 1/4 cup plain Greek yogurt
  • 2 tbsp sriracha — divided
  • 1 tbsp honey
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/3 cup panko breadcrumbs
  • 1 medium cucumber — thinly sliced
  • 1/4 small red onion — thinly sliced
  • 2 tbsp rice vinegar
  • 2 cups romaine lettuce — shredded
  • 1 tbsp olive oil

Steps

  1. Make quick pickles: Toss cucumber and red onion slices with rice vinegar and a pinch of salt. Set aside while you prep the chicken.
  2. Prep the chicken: Slice chicken breast into 1-inch strips. Pat dry with paper towels.
  3. Season and bread: Mix paprika, garlic powder, half the cayenne, and a pinch of salt. Toss chicken in the spice mix, then coat lightly with panko breadcrumbs.
  4. Air-fry the chicken: Preheat air fryer to 400°F. Arrange chicken in a single layer, spray lightly with oil. Cook 10-12 minutes, flipping halfway, until golden and cooked through (165°F internal).
  5. Make the hot honey glaze: While chicken cooks, whisk together honey, 1 tablespoon sriracha, remaining cayenne, and a splash of the pickle liquid.
  6. Make the yogurt drizzle: Mix Greek yogurt with remaining sriracha and a squeeze of the pickle liquid.
  7. Toss and serve: Toss hot chicken in the glaze. Warm tortillas, then fill with shredded romaine, glazed chicken, pickled vegetables, and a drizzle of spicy yogurt sauce.

Why This Works

Air-frying the chicken strips at 400°F creates a crispy exterior without deep-frying, cutting fat significantly while preserving that satisfying crunch Nashville hot chicken is known for. At 8 ounces of chicken breast, you're getting 48 grams of protein per serving. The cayenne-honey glaze goes on after cooking—traditional Nashville hot chicken is dipped in spiced oil, but this lighter method brushes the glaze on, delivering the same sweet-heat punch with less added fat. Quick-pickled cucumbers and yogurt drizzle provide essential cooling contrast.

Dial the Heat

Nashville hot ranges from 'mild' to 'shut the cluck up.' This recipe sits at medium heat. For milder, reduce cayenne to 1/2 teaspoon in the glaze and skip it in the breading. For extra heat, add 1/4 teaspoon ground ghost pepper to the glaze, or drizzle with additional sriracha. The honey tempers the burn—if you want pure fire, reduce honey to 1 teaspoon.

Make-Ahead & Storage

Quick pickles keep refrigerated for up to 1 week and improve after the first day. The yogurt drizzle stores for 5 days. For meal prep, bread the chicken strips and refrigerate raw for up to 24 hours before air-frying. Cooked chicken is best fresh—the coating loses crispness when stored. If you must reheat, use an air fryer at 350°F for 3-4 minutes to restore crunch.