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
Ginger-Curry Chicken Tacos Recipe photo by Taste of Home
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.
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.
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.
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Reviews
These are delicious! The only change I made was omitting the red o nion