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Tandoori Chicken Tacos


2 pieces of chicken breast from Tandoori Chicken recipe, warmed and thinly sliced
3/4 cup drained, rinsed chickpeas*
1 clove of garlic
1/2 teaspoon garam masala
1-2 tablespoons water
2 cups shredded red cabbage
1/2 cup Roasted Mango-Habanero Salsa
4 small reduced-carb tortillas, such as Trader Joe's
chopped fresh cilantro

Preheat grill to medium-low heat.

Puree the chickpeas with the garlic, garam masala, and water until smooth.

Spray both sides of the tortillas with cooking spray. Arrange the tortillas on the grill and cook for about 2 minutes, until lightly browned. Flip the torillas and continue grilling for another few minutes, until browned and slightly crisp, but still flexible.

Spread each tortilla with some of the spiced chickpea puree. Top each one with some of the cabbage, sliced chicken, mango salsa, and cilantro. Serve warm.

*for best results, remove the "skin" from the chickpeas by pinching each one between your thumb and forefinger

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 459.5
Cholesterol: 83.1 mg
Sodium: 751.0 mg
Total Carbs: 56.0 g
Dietary Fiber: 14.5 g
Protein: 48.4 g

Tandoori Grilled Chicken
1/2 cup nonfat plain Greek yogurt
1/3 cup packed cilantro
1 heaping tablespoon grated fresh ginger
2 cloves of garlic
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground coriander
6 boneless, skinless chicken breasts, about 5 oz each

In a blender, combine all ingredients except for the chicken. Process until smooth. Trim the chicken breasts of any remaining fat and place in a large bowl. Pour in the yogurt mixture and stir to coat completely. Refrigerate for several hours, or overnight (the longer, the better.)

Preheat grill to medium-low heat and oil the grates or mist with nonstick cooking spray. Grill the chicken for about 20 minutes, or until cooked through, turning only once. Remove from the grill and tent with foil until ready to serve.

Roasted Mango-Habanero Salsa
2 mangoes, peeled and diced
1/2 cup chopped onion
2 cloves of garlic, minced
big pinch of salt
1 small habanero pepper
juice from 1/2 of a lime

Preheat oven to 425ºF. Arrange the mangoes, onions, and garlic on a baking sheet. Sprinkle with salt, spray with cooking spray, and toss to combine. Roast for 25 minutes, turning once or twice, until the onions are tender.

Meanwhile, roast the pepper over a gas flame or under the broiler until charred on all sides. Allow to cool, then peel, seed, and mince the pepper.

Place the roasted mango mixture in a food processor with the habanero pepper (start with half of the pepper and add to taste, if desired.) Squeeze the lime juice in and add another big pinch of salt. Pulse to desired consistency.

Makes 1 1/4 cups, or 10 2-tablespoon servings.