My husband and kids love tacos. So I am always playing around with new versions of tacos to let them try. This time around I had some chicken marinating in fridge that I was planning on making some tandoori bites to eat with rice. When I went to prepare dinner, I opened my fridge and saw a packet of corn tortillas and I quickly changed my mind. That's how Tandoori Tacos became dinner.
I knew the kids would want a sauce to top off their tacos so I turned to the yogurt I had in the fridge and the mint growing in pots on my deck. The sauce only took a minute to make and dinner was done in a jiffy. The kids loved assembling their own tacos and I had a table full of happy smiles while eating dinner.
Note: If you want to make this a low carb option, just omit the tortillas and make a salad out of the lettuce. The yogurt mint sauce also can serve as a dressing for your salad.
2lbs boneless/skinless chicken breast cut into large chunks
1 cup plain yogurt
1 Tbs garam masala powder
1 Tbs paprika powder
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
salt and black pepper to season chicken well
Yogurt Mint sauce:
1 cup plain yogurt
1 small handful of minted chopped
1/2 tsp of ground cumin
2 tsp fresh lime juice
salt to tasteStir well and allow to chill for a few minutes before serving
Corn or flour tortilla heated on skillet (both sides)
sliced red onions
Cut chicken into large chunks and marinate with the yogurt, garam masala, paprika, ginger, garlic, salt and black pepper for 4 hours up to overnight. When ready to cook, allow chicken to sit out for 30 minutes to bring to room temperature and heat skillet with 1 Tbs canola oil. Fry each piece of chicken until browned on outside and cooked through.
To assemble: Make yogurt mint sauce and sliced lettuce, cucumbers, radishes etc...
Then heat tortilla up on each side for 30 seconds on hot griddle. Place lettuce, tandoori chicken and top with mint yogurt sauce and toppings. Enjoy.
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