Recipes and Cooking Peruvian-Style Chicken Tacos 4.2 (15) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2007 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Bake Time: 15 mins Total Time: 30 mins Servings: 4 Yield: 12 tacos Jump to Nutrition Facts Ingredients 1 pound uncooked ground chicken ½ cup chopped onion 2 teaspoon ground coriander 2 teaspoon ground cumin 1 14.5 ounce can diced tomatoes 1 potato, peeled and finely chopped ¼ cup snipped pitted dried plums ¼ cup chopped pimiento-stuffed green olives 12 6-7 inch corn or flour tortillas 4 - 6 ounce Cotija or Monterey Jack cheese, shredded Directions 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). Rate it Print Nutrition Facts (per serving) 194 Calories 10g Fat 18g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 194 % Daily Value * Total Fat 10g 13% Cholesterol 9mg 3% Sodium 328mg 14% Total Carbohydrate 18g 7% Total Sugars 3g Protein 11g Vitamin C 6.5mg 33% Calcium 141.4mg 11% Iron 1.4mg 8% Potassium 158mg 3% Folate, total 4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.