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Peruvian-Style Chicken Tacos

Makes: 4 servings
Serving size: 3 tacos Yield: 12 tacos
Start to Finish 30 mins Bake 350°F 15 mins
Peruvian-Style Chicken Tacos
Ingredients
  • 1  pound  uncooked ground chicken
  • 1/2  cup  chopped onion
  • 2  teaspoons  ground coriander
  • 2  teaspoons  ground cumin
  • 1 14 1/2 ounce can  diced tomatoes
  • 1  potato, peeled and finely chopped
  • 1/4  cup  snipped pitted dried plums
  • 1/4  cup  chopped pimiento-stuffed green olives
  • 12 6 - 7  inch  corn or flour tortillas
  • 4 - 6  ounces  Cotija or Monterey Jack cheese, shredded
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 194,
  • Fat, total (g) 10,
  • chol. (mg) 9,
  • carb. (g) 18,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 11,
  • vit. A (IU) 243,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 328,
  • Potassium (mg) 158,
  • calcium (mg) 141,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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