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Spicy Ginger Chicken Tacos
with Curry-Roasted Potatoes
30 MIN
2 Servings
From the Test Kitchen
For this vibrant, Indian-style dish, you’ll fill warm tortillas with bites of tender chicken cooked with fragrant ginger and fiery bird’s eye chile pepper—perfectly tempered by a crisp cabbage slaw dressed with cooling cucumber yogurt.
18 green SmartPoints®
16 blue SmartPoints®
12 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
Dietary Information
WW Recommended
-
NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 4 Flour Tortillas
- ¾ lb Golden Potatoes
- ½ lb Red Cabbage
-
1 clove Garlic
- 1 Bird's Eye Chile Pepper
- 2 Tbsps Vegetarian Worcestershire Sauce
- 1 1-Inch Piece Ginger
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the 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 thoroughly coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.
2
Prepare the remaining ingredients & make the slaw:
Meanwhile, peel and finely chop the ginger. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a bowl; add the tzatziki. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; thinly slice (for a milder dish, remove the ribs and seeds). Thoroughly wash your hands and cutting board immediately after handling.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the worcestershire sauce, scraping up any browned bits (or fond) from the pan.
4
Warm the tortillas:
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. 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. Transfer the warmed tortillas to a work surface and carefully unwrap.
5
Finish & serve your dish:
To the bowl of roasted potatoes, add a drizzle of olive oil and as much of the garlic paste as you’d like; toss to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, slaw, and cooked chicken. Serve the tacos with the finished potatoes on the side. Enjoy!
1
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the 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 thoroughly coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.
2
Prepare the remaining ingredients & make the slaw:
Meanwhile, peel and finely chop the ginger. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a bowl; add the tzatziki. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; thinly slice (for a milder dish, remove the ribs and seeds). Thoroughly wash your hands and cutting board immediately after handling.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the worcestershire sauce, scraping up any browned bits (or fond) from the pan.
4
Warm the tortillas:
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. 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. Transfer the warmed tortillas to a work surface and carefully unwrap.
5
Finish & serve your dish:
To the bowl of roasted potatoes, add a drizzle of olive oil and as much of the garlic paste as you’d like; toss to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, slaw, and cooked chicken. Serve the tacos with the finished potatoes on the side. Enjoy!
Tips from Home Chefs