Ground Chicken Breast Tacos
Can Be Doubled| Can Be Halved| Makes Great Leftovers| Freezes Well
Who doesn’t love a good taco? I was never a big taco eater until I met Mahir, who is borderline obsessed. Wherever he was, he always hunted for a Taco Bell so he could get his fix. When we started making over all our food favorites, finding a taco substitute that would work under the tablespoon of oil philosophy was a top priority. I can’t take credit for this recipe- Mahir experimented several times before he came up with a version he was satisfied with. Our take uses Indian spices, but, with the exception of garam masala, the others are common in both Indian and Mexican cooking. Try these tacos with the roasted tomato salsa from last week. When we have these on the menu, we use two pounds of meat so we can enjoy them for several meals. Mahir can eat them at least four times and still not tire of them! And those Taco Bell visits? It’s been more than five years since we even thought about visiting one! ~Shivani
1 pound ground chicken breast
1 red onion, finely chopped
1 14-ounce can unsalted diced tomatoes
3 cloves garlic, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
2 bay leaves (optional)
2 teaspoons of olive or canola oil
1 large handful of cilantro, finely chopped
Heat oil over medium heat in a large non-stick pan.
Lower the heat to medium-low, and fry the onions, garlic, ginger and , if using, bay leaf, until onions are soft and clear, about 15 minutes.
Add tomatoes, spices and chicken.
Cover the pan but keep stirring frequently to make sure chicken doesn’t clump.
Cook until chicken is done, about 15 minutes.
Top with cilantro.
Tuck inside a whole wheat tortilla, tacos shells or a brown rice tortilla. Top with jalapeno cheese if you like and salsa, shredded lettuce and hot sauce. You can also mix with brown rice.
If you’re meatless, you can use ground seitan instead of chicken.