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.

Peruvian-Style Chicken Tacos
Photo: Karla Conrad
Bake Time:
15 mins
Total Time:
30 mins
12 tacos


  • 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


  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 (per serving)

194 Calories
10g Fat
18g Carbs
11g Protein
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.

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