Best Ginger Curry Chicken Tacos Recipes

GINGER-CURRY CHICKEN TACOS

Ginger-Curry Chicken Tacos image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 335 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 768mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges

GINGER-CURRY CHICKEN TACOS

Ginger-Curry Chicken Tacos image

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

Provided by @MakeItYours

Number Of Ingredients 19

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

Steps:

In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/4 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.