Peruvian-Style Chicken Tacos - Recipe.com

By pattie_d

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.

Ingredients

• 1 lb. uncooked ground chicken see savings
• 1/2 cup chopped onion see savings
• 2 tsp. ground coriander see savings
• 2 tsp. ground cumin see savings
• 1 14-1/2-oz. can diced tomatoes see savings
• 1 potato, peeled and finely chopped see savings
• 1/4 cup snipped pitted dried plums see savings
• 1/4 cup chopped pimiento-stuffed green olives see savings
• 12 6- to 7-inch corn or flour tortillas see savings
• 4 to 6 oz. Cotija or Monterey Jack cheese, shredded see savings

Preparation

Step 1

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).