Chicken tacos
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 659, total fat 31 G., saturated fats 7 G., proteins 39 G., carbohydrates 60 G., fiber 5 G., cholesterol 131 mg, sodium 937 mg, sugar 8 G.
Calories 659, total fat 31 G., saturated fats 7 G., proteins 39 G., carbohydrates 60 G., fiber 5 G., cholesterol 131 mg, sodium 937 mg, sugar 8 G.
Ground chicken is simmered with coriander and nutmeg, then served on warm tortillas with a crisp onion salad and greens. Serve the tacos with lemon yogurt. The entire recipe calls for a generous squeeze of fresh lemon juice, so there's no shortage of vibrant flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup coarsely chopped parsley + extra for serving
- 1 medium red onion, thinly sliced
- 1/3 cup freshly squeezed lemon juice (from about 2.5 lemons) + lemon wedges for serving
- 1 tbsp + 0.5 tsp chili powder
- 2 tablespoons of vegetable oil
- 1 medium carrot, grated
- 1.5 tsp ground coriander
- 0.5 tsp ground nutmeg
- 600 g of minced chicken
- 1 cup Greek yogurt
- 8 wheat tortillas, 6 inches in diameter, warmed
We recommend
Recipes with similar ingredients: minced chicken, tacos, red onion, coriander, nutmeg, carrot, lemon juice
Cooking the dish according to the recipe:
- In a small bowl, combine the parsley, onion, 3 tablespoons lemon juice, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and a couple of grinds of black pepper. Cover and refrigerate until serving or for up to 1 day.
- Heat oil in a large skillet over medium-high heat. Add carrots, coriander, nutmeg, and the remaining 1 tablespoon chili powder. Cook until the spices are fragrant and the carrots begin to soften, about 1 minute.
- Add the ground chicken and sprinkle with 3/4 teaspoon of salt and pepper to taste. Cook, breaking up the ground chicken with a spoon, until it begins to brown, about 5 minutes. Add 1/2 cup of water, bring to a boil, and cook until the filling thickens slightly, about 5 minutes. Remove from heat.
- Mix the yogurt with the remaining 2 tablespoons of lemon juice. Spoon the chicken filling into the tortillas, top with some onion salad, and sprinkle with parsley. Serve with yogurt and lemon wedges.
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