These fun flavor mashups make the handheld favorite even more craveable.
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Ginger-Curry Chicken Tacos
I love tacos (who doesn’t?), but I wanted to put my own unique twist on them by incorporating some of my favorite Indian flavors. —Michael Cohen, Los Angeles, CA
Prep: 25 min. • Cook: 10 min. Makes: 4 servings
2/3 cup chopped cucumber
2/3 cup chopped peeled mango
1/3 cup chopped red onion
1/2 serrano pepper, seeded and sliced
3 Tbsp. lime juice, divided
1/4 tsp. salt, divided
1/8 tsp. pepper, divided
1/3 cup fat-free plain Greek yogurt
1/2 tsp. minced fresh gingerroot
1/8 tsp. curry powder
TACOS
1 tsp. canola oil
1 lb. boneless skinless chicken breasts, cut into 1/2 in. cubes
1 tsp. curry powder
1/8 tsp. salt
1/8 tsp. pepper
4 naan flatbreads, halved, or 8 corn tortillas (6 in.), warmed
11/2‚ tsp. minced fresh mint Lime wedges
1. Combine the cucumber, mango, red onion, serrano pepper, 2 Tbsp. lime juice, 1//8 tsp. salt and a dash of pepper. In a bowl, combine yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper.
2. In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt, and pepper. Cook the chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce, and mint. Garnish with lime wedges.
2 tacos: 335 cal., 8g fat (2g sat. fat), 68mg chol., 768mg sod., 36g carb. (9g sugars, 2g fiber), 30g pro. Diabetic Exchanges: 3 lean meat, 2 starch.
Grilled Beef & Blue Cheese Tacos
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Esta historia es de la edición April/May 2019 de Taste of Home.
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