Ginger-Curry Chicken Tacos

• 2/3 cup chopped cucumber
• 2/3 cup chopped peeled mango
• 1/3 cup chopped red onion
• 1/2 serrano pepper, seeded and sliced
• 3 tablespoons lime juice, divided
• 1/4 teaspoon salt, divided
• 1/8 teaspoon pepper, divided
• 1/3 cup fat-free plain Greek yogurt
• 1/2 teaspoon minced fresh gingerroot
• 1/8 teaspoon curry powder
• 1 teaspoon canola oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 naan flatbreads, halved, or 8 corn tortillas (6 inches), warmed
• 1-1/2 teaspoons minced fresh mint
• Lime wedges

1. In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper.
2. In a
3. , heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.

cucumber, mango, red onion, serrano pepper, lime juice, salt, pepper, yogurt, fresh gingerroot, curry powder, canola oil, chicken breasts, curry powder, salt, pepper, corn tortillas, fresh mint, wedges

Taken from www.tasteofhome.com/recipes/ginger-curry-chicken-tacos/ (may not work)