Ginger-Curry Chicken Tacos

Ingredients

• Cucumber

  Peeled, raw

  ½ cup, pared, chopped or 67g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Serrano pepper

  Raw

  ½ pepper or 3g

• Lime juice

  Raw

  3 tbsp or 45g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Nonfat greek yogurt

  Nonfat, plain

  ⅓ cup or 80g

• Ginger root

  Raw

  ½ tsp or 1g

• Curry powder

  Spices

  ⅛ tsp or 0.2g

• Canola oil

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Curry powder

  Spices

  1 tsp or 2g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Limes

  Raw

  1 fruit or 67g

• Spearmint

  Fresh

  ½ tsp or 1g

Directions

1. Chop the cucumber, mango, and onion, and place them in a bowl. Remove seeds and slice the serrano pepper, then add to the bowl.
2. Combine the vegetables with 2 tablespoons of lime juice, 1/4 teaspoon salt, and a dash of pepper.
3. In another small bowl, mix the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper.
4. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with curry, salt, and pepper, then cook until no longer pink, about 6-8 minutes.
5. Serve the chicken in tortillas with mango slaw, yogurt sauce, and mint. Garnish with lime wedges.