Be The Tac-o' The Town!

These fun flavor mashups make the handheld favorite even more craveable.

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