Marinate the chicken

• Cut the chicken into small cubes.
• Toss with olive oil, smoked paprika, garlic powder, oregano, chili powder, lime juice, salt and pepper.
• Let marinate for 10–15 min.

Prepare the vegetables

• Slice the bell peppers thinly.
• Slice the onion into half-rings.

Cook the chicken

• Sear the chicken in a hot skillet until golden.
• Remove and set aside.

Sauté the vegetables

• Add a bit of oil to the same pan and sauté the onion.
• Add the peppers and cook until soft but still colorful.

Combine the filling

• Return the chicken to the pan and mix well.
• Add a handful of cheese and stir until melted.

Warm and brush the tortillas

• Warm the tortillas in the microwave so they are flexible.
• Brush both sides lightly with olive oil.

Fill and roll the tacos

• Spoon the filling inside the tortillas and roll loosely.
• Place them vertically in a baking dish like small rolls.

Top the tacos

• Top with shredded cheese, corn and a few drops of melted butter.

Bake

• Bake at 190 °C until the cheese is melted and golden.

Make the lime yogurt sauce

• Mix the greek yogurt, lime juice, olive oil, pressed garlic, cilantro, salt, pepper and honey.
• Chill before serving.