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Ginger-Curry Chicken Tacos

1 review
Total Time
Prep: 25 min. Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Michael Cohen, Los Angeles, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

I love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot! —Michael Cohen, Los Angeles, California

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Test Kitchen tips
  • Seal fresh gingerroot in an airtight container in the freezer. That way, when you need just a little bit, you can grate the frozen chunk directly into your dish. Then just put it back into the freezer for the next time you need a bright pop of flavor.
  • Curry powders vary in heat level, so it's better to start out on the lighter side and add more only after tasting.
  • Naan is a flatbread common throughout India, central Asia and the Middle East. For these tacos, look for a thin naan, as it will be easier to form into the classic taco shape.
    • Test Kitchen Approved

    Ginger-Curry Chicken Tacos

    1 review
    Prep Time 25 min
    Cook Time 10 min
    Yield 4 servings

    Ingredients

    • 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 tablespoons lime juice, divided
    • 1/4 teaspoon salt, divided
    • 1/8 teaspoon pepper, divided
    • 1/3 cup fat-free plain Greek yogurt
    • 1/2 teaspoon minced fresh gingerroot
    • 1/8 teaspoon curry powder
    • TACOS:
    • 1 teaspoon canola oil
    • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
    • 1 teaspoon curry powder
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 4 naan flatbreads, halved, or 8 corn tortillas (6 inches), warmed
    • 1-1/2 teaspoons minced fresh mint
    • Lime wedges
    Text Ingredients

    Directions

    1. In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the 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 chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.

    Nutrition Facts

    2 tacos: 335 calories, 8g fat (2g saturated fat), 68mg cholesterol, 768mg sodium, 36g carbohydrate (9g sugars, 2g fiber), 30g protein. Diabetic exchanges: 3 lean meat, 2 starch.

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