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Peruvian-Style Chicken Tacos

Mild-mannered cumin replaces the typical hot stuff in this taco recipe. Olives and dried plums mingle with ground chicken for a dinner delight full of fascinating flavors.

3.5 by 10 people
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  • Makes: 4 servings
  • Serving Size: 3 tacos
  • Yields: 12 tacos
  • Start to Finish: 30 mins
  • Bake: 15 mins 350°F

Peruvian-Style Chicken Tacos



  1. Preheat oven to 350 degrees F. In a large skillet, cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).

Nutrition Facts (Peruvian-Style Chicken Tacos)

    Per serving:
  • 194 kcal cal.,
  • 10 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 9 mg chol.,
  • 328 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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