Description
These Chicken Keema Tacos combine the bold, spiced flavors of Indian-style chicken mince with the fun and versatility of tacos! The savory, aromatic keema pairs perfectly with crisp taco shells, fresh toppings, and tangy sauces, making this dish a unique and flavorful fusion. Perfect for weeknight dinners or a creative twist on Taco Tuesday!
Ingredients
Scale
For the Chicken Keema:
- 1 tablespoon oil (vegetable or olive oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (optional, for heat)
- 1 pound ground chicken
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- 1 large tomato, finely chopped
- ½ cup frozen peas (optional)
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
For the Tacos:
- 8 taco shells or soft tortillas
- Shredded lettuce
- Diced tomatoes
- Sliced red onions
- Yogurt or sour cream
- Lime wedges
Instructions
Step 1: Cook the Chicken Keema
- Heat the Oil: Heat oil in a skillet over medium heat. Add the chopped onion and sauté until golden brown.
- Add Aromatics: Stir in garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.
- Cook the Chicken: Add the ground chicken and cook, breaking it up with a spoon, until no longer pink.
- Add Spices: Sprinkle in cumin, coriander, turmeric, garam masala, and red chili powder. Mix well and cook for 1–2 minutes to toast the spices.
- Add Tomato and Simmer: Stir in the chopped tomato and salt. Cover and cook for 5–7 minutes until the tomato softens and blends with the chicken.
- Add Peas (Optional): Stir in the peas and cook for another 2–3 minutes. Adjust seasoning and garnish with fresh cilantro.
Step 2: Assemble the Tacos
- Prepare the Shells: Warm taco shells or tortillas according to package instructions.
- Fill the Tacos: Spoon the chicken keema into each shell. Top with shredded lettuce, diced tomatoes, sliced onions, and a dollop of yogurt or sour cream.
- Serve: Squeeze fresh lime juice over the tacos and serve immediately.
Notes
- Customizations: Add shredded cheese, avocado slices, or hot sauce for additional layers of flavor.
- Make-Ahead: The chicken keema can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the tacos.
- Low-Carb Option: Serve the chicken keema in lettuce wraps instead of taco shells.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Fusion Recipes
- Method: Stovetop
- Cuisine: Indian-Mexican Fusion