• Ben Banbury

Red Curry Chicken Tacos

I was looking for a new recipe that was fun, tasty and a bit different. So I got in touch with my good friend and fellow PT Eddie. The man's a taco enthusiast with an awesome recipe to share with us!



By Eddie Naseef, Gete3fit.com


Boy do I love me some tacos. A good portion of my family lives in Mexico or is from there so I’ve been surrounded by these delicious meat and veggie filled tortillas.

If we opt for soft not fried tortillas and lean instead of fatty meats we can really cut back on the calories. And I’m not talking boring tacos. You can make these things taste damn good. How?


Let me present you with the curry chicken taco. Although I have a ton of different recipes for tacos I’ve come up with, I really enjoy this one because it’s such a different take on the more traditional style Mexican street taco.


Ready for me to stop babbling and give you the recipe? Well, here you go!


INGREDIENTS


Curry chicken

  • 1 ½ lbs boneless skinless chicken breast (thighs will taste better but have a slightly higher fat content)

  • 2 tbsp curry paste


Cucumber salad

  • 10 cherry tomatoes quartered

  • ½ cucumber chopped

  • ½ cup chopped cilantro

  • Juice of 1 lime

  • Mix it all together in a bowl and salt & pepper to taste


Peanut sauce

  • ¼ cup lite coconut milk

  • 1 tablespoon peanut butter

  • 1 tablespoon soy sauce

  • 1 garlic clove

  • Juice of 1 lime

  • Dash of red pepper flakes

  • Mix it all together in a blender until smooth


DIRECTIONS


  1. Coat the chicken with the curry paste, salt and pepper and put into an airtight container in the fridge for 30 minutes to an hour.

  2. While this is marinating make your cucumber salad and peanut sauce.

  3. Grill the chicken over medium high heat until the chicken is done.

  4. Timing is grill dependent. Mine is for about 4 minutes a side.

  5. Warm your tortillas. I like to use corn tortillas as they save me some calories so I can have extra tacos. Add chopped chicken, then top with cucumber salad and a drizzle of peanut sauce.

  6. About 160 calories per taco. Largely dependent on how much meat and peanut sauce you use per taco. I used about 2-3 ounces of chicken

  7. Well, that’s it. Serve them up with whatever side you like and enjoy!


By Eddie Naseef, Gete3fit.com

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