Tandoori Spiced Chicken Tacos With Leftover Avocado, Yogurt and Cumin Dip

16 04 2012

I wanted to use up some of my leftover avocado, yogurt and cumin dip  from the weekend (see the dip portion of my post from yesterday). I immediately thought about something Indian or Mexican. And then a light bulb…who needs to choose when you can fuse both with an Indian-spiced chicken taco?!?

I have a great pre-made tandoori spice from my local farmers market. I recommend saving yourself time and looking for the pre-made kind, but if you can’t find it, below is Bobby Flay’s tandoori spice breakdown.

Tandoori Spiced Chicken Tacos With Leftover Avocado, Yogurt and Cumin Dip

The following serves 2-4:

  • 1 Tbsp pre-made tandoori spice
  • 1/2 Tbsp olive oil
  • 2 – 3 boneless skinless chicken breasts
  • Soft flour tortillas, count on at least 2 per person (I like to use the fajita style so you can really fill them up!)
  • Chopped lettuce
  • Leftover avocado, yogurt and cumin dip
  • Queso fresco cheese, crumbled or chopped
  • Box of 5 minute couscous
  • Half a lime, zest and juice
  • Cumin

This Girl’s way: I cut my chicken in large cubes and then tossed with 1 Tbsp of the pre-made tandoori spice I have along with 1/2 Tbsp of olive oil. That was more than enough spice to coat the chicken evenly. I marinated the chicken with the spices and oil in the fridge for an hour or so.

Bobby’s tandoori spice blend: 2 Tbsp each of onion powder, garlic powder, ground ginger and ground coriander; 1 Tbsp each of ground cumin, ground cayenne,  ground turmeric, ground white pepper and kosher salt; 3 tablespoons vegetable oil. If you’re following Bobby’s blend, I recommend combining all the spices first, then toss some with the chicken until you feel you have it well coated – then add the oil (store any leftover spice in an airtight container to use another time).

Pan sear the chicken in a little olive oil over medium-high heat for about 5 – 7 minutes, or until the juices of the chicken run clear, tossing often.

While the chicken is working, cook the couscous according to the package, but also add in some lime zest and a sprinkle of cumin to the cooking liquid. When the chicken and couscous are just about done, wrap tortillas in a damp towel and microwave for about a minute.

To build the tacos, spread some of the avocado, yogurt and cumin dip on the taco; top with lettuce, chicken and some queso fresco cheese (if desired). Serve alongside the couscous (hit the couscous with a splash of lime juice just before serving). Enjoy leftovers for lunch the next day!

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