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
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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