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Chile & Herb Tandoori Tacos


PRODUCTS USED IN RECIPE

6" White Corn 12 oz.
Chile & Herb Tandoori Tacos

Scale Your Recipe

Original Recipe Serves 1
Prep Time 5 min
Cooking Time 30 min

INGREDIENTS

1  6" White Corn Tortilla (10620)  
1 Boneless Skinless Chicken Breast 
2 oz. Plain Yogurt  
2.5 oz. Golden Raisin Chutney (see Related Recipe) 
5 oz. Golden Apples , julienne slice 
4 oz. Shredded Carrots  
3 oz. Cucumber and Mint Raita  (see Related Recipe) 

DIRECTIONS

1.) Whisk together Tandoori Spice Paste and yogurt until smooth. Note: Tandoori Spice Paste can be found in Indian Specialty Markets.

2.) Coat chicken in Tandoori Yogurt and cover refrigerated at least 2–4 hours. Remove chicken from yogurt and place on preheated grill, and cook until internal temperature reaches 165° F. Remove from h eat, and cut into 1/4″ strips.

3.) Heat Mission® White Corn Tortilla and spread Golden Raisin Chutney evenly on tortilla.

4.) Place shredded carrots and apples in center of tortilla. Top with Tandoori Grilled Chicken Strips.

5.) Serve with a side of Cucumber and Mint Raita for dipping.

Recipe Using Same Product(s)

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