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

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Nonfat greek yogurt

  Nonfat, plain

  6 tbsp or 90g

• Ginger root

  Raw

  1 tsp or 2g

• 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

  2 tsp or 4g

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 two-thirds of the lime juice and salt and pepper to taste.
3. In another small bowl, mix the yogurt, ginger, curry powder, remaining lime juice, and salt and pepper to taste.
4. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with curry powder, 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. Serve with lime wedges.