Peruvian-Style Chicken Tacos
Recipe from
Better Homes and Gardens
Mild-mannered cumin replaces the typical hot stuff in this taco recipe. Olives and dried plums mingle with ground chicken for a dinner delight full of fascinating flavors.
Ingredients
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1 lb.uncooked ground chickensee savings
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1/2 cupchopped onionsee savings
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2 tsp.ground coriandersee savings
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2 tsp.ground cuminsee savings
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1 14-1/2-oz. candiced tomatoessee savings
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1potato, peeled and finely choppedsee savings
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1/4 cupsnipped pitted dried plumssee savings
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1/4 cupchopped pimiento-stuffed green olivessee savings
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12 6- to 7-inchcorn or flour tortillassee savings
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4 to 6 oz.Cotija or Monterey Jack cheese, shreddedsee savings
Directions
1.
Preheat oven to 350 degrees F. In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).
Nutrition information
Per serving: Calories 194, Total Fat 10 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 9 mg, Sodium 328 mg, Carbohydrate 18 g, Total Sugar 3 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 14%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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