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Indian-Style Chicken Tacos
with Vadouvan-Roasted Sweet Potatoes
25 MIN
2 Servings
From the Test Kitchen
Savory tomato chutney and sweet honey come together to give bites of chicken bold, Indian-style flavor right before they’re nestled into warm flour tortillas alongside crisp cabbage and a swoosh of sour cream.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories760 Cals (est.)
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fresh
ingredients
Title
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4 Flour Tortillas
-
1 lb Sweet Potatoes
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½ lb Cabbage
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1 Tbsp Rice Vinegar
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2 Tbsps Savory Tomato Chutney
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4 tsps Honey
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¼ cup Sour Cream
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2 tsps Vadouvan Curry Powder
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14 oz Firm Tofu
time-saving
tips & techniques
step-by-step
instructions
1
Press the tofu
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
2
Prepare & roast the sweet potatoes
Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare & marinate the cabbage
Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Make the sauce
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tomato chutney, and 1/4 cup of water. Taste, then season with salt and pepper if desired.
5
Cook the tofu & sauce
Remove the paper towels and transfer the pressed tofu to a cutting board; medium dice. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened and the tofu is coated. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
6
Warm the tortillas
Meanwhile, if you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
7
Assemble the tacos & serve your dish
Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked tofu and sauce, and marinated cabbage. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!
1
Press the tofu
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
2
Prepare & roast the sweet potatoes
Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare & marinate the cabbage
Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Make the sauce
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tomato chutney, and 1/4 cup of water. Taste, then season with salt and pepper if desired.
5
Cook the tofu & sauce
Remove the paper towels and transfer the pressed tofu to a cutting board; medium dice. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened and the tofu is coated. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
6
Warm the tortillas
Meanwhile, if you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
7
Assemble the tacos & serve your dish
Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked tofu and sauce, and marinated cabbage. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!
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