curry tacos

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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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Number of Servings: 8


    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


I used 10 in totillias cut in half

found at


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.
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.
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.
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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