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Ginger Curry Chicken Tacos Exps Tham19 130713 C11 08 1b 13

Ginger-Curry Chicken Tacos

TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD: 4 servings.
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

  • 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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