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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.9
  • Total Fat: 7.9 g
  • Cholesterol: 5.5 mg
  • Sodium: 270.8 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 9.7 g
  • Protein: 9.5 g

View full nutritional breakdown of curry tacos calories by ingredient
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curry tacos

Submitted by: JAVEJUNKIE


Number of Servings: 8

Ingredients


    Chicken Curry Filling
    1 cup coconut milk (not cream of coconut) 1 tablespoon plus 2 teaspoons red curry paste 1 lb uncooked chicken breast tenders (not breaded)

    Mango Sauce
    1 ripe medium mango, seed removed, peeled 1 jalapeņo chile, seeded, diced 1/2 teaspoon red curry paste

    Thai Fresh Salsa
    1 Granny Smith apple, julienned 1/4 cup torn fresh Thai basil leaves

    Tortillas and Toppings
    1/2 cup dry-roasted peanuts, roughly chopped 1 lime, cut into wedges

    serve on warm whole wheat tortillias

Tips

I used 10 in totillias cut in half

found at bettycrocker.com


Directions

STEP 1
Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
STEP 2
Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
STEP 3
Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
STEP 4
Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user JAVEJUNKIE.






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