Mindful Sodexo 
Tortillas stuffed with rich, slow-simmered butter chicken, aromatic cumin yogurt sauce, fresh cilantro and lime
Nutrition Facts:
Calories: 460, Carbs: 59g, Protein: 34g, Fat: 10g, Sat. Fat: 4g, Sodium: 580mg, Fiber: 3g
Prep Time: 20 to 25 minutes Cook time: 35 to 45 minutes Yield: 4 servings; 2 tacos per serving Difficulty level: Intermediate
Butter Chicken Tacos
Ingredients
Prepare
Butter Chicken Tacos
- 8 (6-inch) flour tortillas
- 2 cups cooked basmati rice
- 1 cup shredded red cabbage
- 2 cups Reduced Fat Butter Chicken
- 1/2 cup mango cut into 1/4-inch cubes
- 1/2 cup Spiced Yogurt
- 1/2 cup cilantro leaves
- 1 lime, quartered
- 1. For each taco, lay out 1 tortilla and fill in the following order:
- 1/4 cup rice
- 2 tablespoons shredded cabbage
- 1/4 cup butter chicken
- 1 tablespoon diced mango
- 1 tablespoon yogurt sauce
- 1 tablespoon cilantro leaves. - 2. Place two tacos on a plate and enjoy immediately with 1 lime wedge!
Reduced Fat Butter Chicken
- 1-pound boneless skinless chicken breast cut into 1-inch cubes
- 1 1/2 teaspoons canola oil
- 1/2 teaspoon very finely chopped or pureed ginger
- 1/2 teaspoon very finely chopped or pureed garlic
- 2 tablespoons very finely chopped green pepper
- 1 tablespoon very finely chopped jalapeno
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/2 cup no salt added crushed tomatoes
- 2/3 cup water
- 2 tablespoons nonfat plain yogurt
- 1 1/2 teaspoons cold butter
- 1. Preheat the oven to 325 degrees Fahrenheit. Place the chicken on a baking sheet and roast for 15 to 20 minutes until cooked to a minimum internal temperature of 165 degrees Fahrenheit. Remove the chicken from the oven, allow it to cool slightly, and then shred it.
- 2. Heat the oil in a one-quart pot over medium heat. Add the ginger, garlic, and green bell pepper. Saute for 3 minutes until the vegetables are just softened.
- 3. Add the jalapeno, paprika, cayenne, cumin, coriander, and salt and stir for a minute.
- 4. Add the tomato, stir, and bring to a simmer. Simmer for 10 minutes until reduced by one-quarter.
- 5. Add water, bring to a boil, and simmer for an additional 10 to 15 minutes until you see fat on top of the sauce and the sauce is reduced by one-quarter.
- 6. Place the yogurt in a small bowl. Slowly whisk a small amount of hot sauce into the yogurt to warm it, then stir the warmed yogurt mixture into the rest of the sauce. This step will help the sauce get a smooth, creamy texture.
- 7. Stir in the butter to the sauce and mix well to blend in thoroughly into the sauce.
- 8. Mix the shredded chicken into the sauce and simmer for 8 to 10 minutes on low heat until the flavors are incorporated and the chicken is tender.
Spiced Yogurt
- 1/2 cup nonfat plain Greek yogurt
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon kosher salt
- 1. Whisk all ingredients together in a small bowl until well combined. Cover and keep refrigerated until ready to use.
Chef Tips:
- Try laal mirchi or Kashmiri chili pepper instead of the cayenne and/or paprika.
- You can find ginger-garlic puree or paste separately or combined in many South Asian grocery stores. You can also make it home in a food processor, mortar, or pestle.
