Curry Chicken Tacos

Cheesy Curry Chicken Tacos

A simple but delicous taco recipe that will become a staple in your weekly menu. 

Curry Chicken Tacos

Todd Pierson

Curry Chicken Tacos

Ingredients

    blank

    • 1 lb boneless, skinless chicken thighs or breasts
    • 1/3 cup Todd’s Curry Sauce
    • 2 tbsp olive oil

    blank

    • 8 small tortillas (flour or corn)
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup fresh cilantro, chopped
    • 1/4 cup fresh green onion, chopped
    • 1/4 cup sour cream (optional, for topping)

    • 1 cup shredded cheese

    • ½ Avocado (optional)

    Directions

    1. In a bowl, combine the chicken, Todd’s Curry Sauce, and olive oil. Mix until the chicken is fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for extra flavor.
    2. Preheat your grill or grill pan to medium-high heat.
    3. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for a few minutes before slicing into thin strips or bite-sized pieces.

    blank

    1. Heat the tortillas on the grill or in a dry skillet for 30 seconds per side until warm and pliable.

    blank

    1. Add a few slices of grilled chicken, red onion, cilantro, green onion, and avocado (if desired)

    2. Add shredded cheese

    3. Drizzle with sour cream if desired.
    4. Serve immediately with lime wedges on the side for extra zest.

    5. Drizzle with Todd’s Curry Sauce for an extra kick