#TacoTuesdays for Fiesta Friday. See more great recipes here.
I have decided that almost anything can be eaten in a tortilla. A small corn tortilla stuffed with protein and vegetables is a perfect addition to a low carbohydrate lifestyle. I start with fish or chicken and add greens, other vegetables, a spicy salsa and sometimes a sprinkle of full flavor cheese. This recipe took a detour away from Tex-Mex and ended up being a chicken taco infused with Indian curry spices, a sweet hot tomato jam and cool crisp pickled onions. It is spicy, sweet, crunchy and delicious.
I used short cuts by buying yellow curry sauce from Trader Joes and I used canned organic tomatoes instead of fresh for the tomato jam. I marinated boneless, skinless chicken breast while the tomato jam cooked and the onions pickled. I grilled the chicken and the tortillas on the barbecue. The tacos were built at the table. A sprinkle of feta cheese gave a salty finish. Each component of the recipe is simple and the preparation is quick. I’m taking these tasty and original Tuesday tacos to Fiesta Friday. Ole and namaste.
Marinate chicken at least 1 hour in the refrigerator. I used Trader Joes Yellow Curry sauce or make a marinade with plain yogurt with a teaspoon each of ground cumin, cayenne, mustard seed and tumeric.
Make Tomato Jam
Sautéed 1/2 cup chopped onion in olive oil under translucent in a sauce pan. Add a 14 ounce can of chopped tomatoes, with no salt or flavors, 1/3 cup sugar, 2 tablespoons fresh grated ginger, 1-2 teaspoons siracha, 1 teaspoon ground cumin, 1 teaspoon mustard seed or grainy mustard, 1 tablespoon lime juice or cider vinegar and simmer 30 minutes until thicken and
Make Brine for Pickled Onions
Combine 1/2 cup cider vinegar, 2 tablespoons sugar, 1 1/2 teaspoons kosher salt. Heat until sugar dissolves. Slice one red onion into thin rings and place in a mason jar. Pour brine over onions and let rest at room temperature for 1 hour. I think these are best made ahead and served chilled, but they are ready to eat in 1 hour.
Grill chicken breasts or boneless thighs until done but not dry. About 15 minutes depending on the thickness. Cut into bite sized strips. Grill corn tortillas until lightly browned.