Ginger-Curry Chicken Tacos

Name: Ginger-Curry Chicken Tacos
Prep time: 25 min
Cook time: 10 min
Total time: 35 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

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

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

Directions

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.

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.

Originally published as Bombay Chicken Tacos in Taste of Home April/May 2019