Be The Tac-o' The Town!
Taste of Home|April/May 2019
Be The Tac-o' The Town!

These fun flavor mashups make the handheld favorite even more craveable.

Ginger-Curry Chicken Tacos

I love tacos (who doesn’t?), but I wanted to put my own unique twist on them by incorporating some of my favorite Indian flavors. —Michael Cohen, Los Angeles, CA

Prep: 25 min. • Cook: 10 min. Makes: 4 servings

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 Tbsp. lime juice, divided

1/4 tsp. salt, divided

1/8 tsp. pepper, divided

1/3 cup fat-free plain Greek yogurt

1/2 tsp. minced fresh gingerroot

1/8 tsp. curry powder

TACOS

1 tsp. canola oil

1 lb. boneless skinless chicken breasts, cut into 1/2 in. cubes

1 tsp. curry powder

1/8 tsp. salt

1/8 tsp. pepper

4 naan flatbreads, halved, or 8 corn tortillas (6 in.), warmed

11/2‚ tsp. minced fresh mint Lime wedges

1. Combine the cucumber, mango, red onion, serrano pepper, 2 Tbsp. lime juice, 1//8 tsp. salt and a dash of pepper. In a bowl, combine 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 the chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce, and mint. Garnish with lime wedges.

2 tacos: 335 cal., 8g fat (2g sat. fat), 68mg chol., 768mg sod., 36g carb. (9g sugars, 2g fiber), 30g pro. Diabetic Exchanges: 3 lean meat, 2 starch.

Grilled Beef & Blue Cheese Tacos

Everyone loves the tangy sauce that goes with these sizzling steak tacos. I like to wrap the tortillas in foil and steam them while the steak and onions are cooking. —Lois Szydlowski, Tampa, FL

Prep: 25 min. • Grill: 10 min. Makes: 6 servings

2 medium red onions, cut into 1/4 -in. slices

2 Tbsp. canola oil

1/2 tsp. salt, divided

1 beef top sirloin steak (11/2 lbs.)

1/4 cup soy sauce 2 Tbsp. Worcestershire sauce

1 Tbsp. brown sugar

1 Tbsp. balsamic vinegar

1 garlic clove, minced

1/4 tsp. pepper

12 flour tortillas (6 in.), warmed

1 cup crumbled blue cheese

1. Brush onions with oil; sprinkle with 1/4 tsp. salt. Sprinkle the steak with remaining 1/4 tsp. salt. Grill onions and steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-6 minutes per side. Let steak and onions stand 5 minutes.

2. Meanwhile, combine soy sauce, Worcestershire, sugar, vinegar, garlic, and pepper. Halve onion slices; cut steak thinly across the grain. Toss onions and steak in soy mixture. Serve in tortillas with blue cheese.

2 tacos: 524 cal., 23g fat (9g sat. fat), 63mg chol., 1576mg sod., 41g carb. (6g sugars, 4g fiber), 36g pro.

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April/May 2019