Indian Tacos with Tandoori Chicken
Serves: 6 servings
  • ¾ cup plain yogurt (for a great non-dairy option, use cashew yogurt)
  • 2 tablespoons lemon juice
  • 2 cloves fresh garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon cloves
  • ¼ teaspoon black pepper
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 12 flour tortillas (smallest size you can find)
  • 1 cup shredded red cabbage
  • Raita sauce (recipe below)
  • Fresh cilantro, chopped for garnish
  1. The night before: mix together the yogurt, lemon juice, garlic, cumin, ginger, coriander, salt, cayenne pepper, cardamom, cloves, and black pepper. Stab the 2 chicken breasts with a fork on all sides, then place in yogurt mixture. Let marinate overnight.
  2. The next day: Preheat oven to 450ยบ F. Cook chicken in oven for ~20 minutes, or until juices run clear and internal temperature of the chicken reaches 160 F.
  3. Cut chicken into bite-sized pieces.
  4. Sautee onion and pepper in a large frying pan over medium heat in canola oil, until veggies are softened.
  5. Top tortillas with tandoori chicken, grilled onions and peppers, red cabbage, raita sauce, and cilantro.
Recipe by This Week for Dinner at