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Cumin & Coriander Chicken Tacos with Sliced Radishes
and guacamole

Active: 35 min Total: 1 hr 5 min
The Latin spices in this taco-meat marinade turn plain chicken into something festive for dinner. Enjoy with some spicy radishes and some smooth guac for a sophisticated Taco Tuesday at home!
Smarts: The smaller you chop your chicken, the more surface area you expose for marinade-absorption. Yum!
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cumin & Coriander Chicken Tacos with Sliced Radishes:
  • Tamari - 1 Tbsp
  • Hot sauce (opt) - 1 to 2 tsp
  • Ground cumin - 1/2 tsp
  • Ground coriander - 1/4 tsp
  • Cooking oil - 2 Tbsp
  • Skinless, boneless chicken breasts - 2 , chopped into bite-sized pieces
  • Radishes - 4 , sliced thinly
  • Gluten-free, corn tortillas - 8
Guacamole:
  • Garlic - 2 cloves , minced or crushed
  • Shallots - 1 bulb , diced
  • Cilantro - 1/4 bunch , chopped
  • Avocados - 2
  • Limes - 1 , juice of
  • Hot sauce - to taste

Nutrition Facts

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Prep

  1. Make marinade - Whisk together Tamari, hot sauce, cumin, coriander, and cooking oil. (Can be done up to 5 days ahead)
  2. Chicken breasts - Chop into bite-sized pieces. Toss with marinade and tenderize with a fork. Cover and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. For guacamole | Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  4. For tacos | Radishes - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat a skillet over medium-high heat. Add chicken with marinade to heated pan. Saute until chicken is cooked through, 6 to 8 minutes. Remove from heat.
  2. Warm tortillas according to package instructions.
  3. Make guacamole by mashing together garlic, shallots, cilantro, avocado, and lime juice. Season to taste with salt and hot sauce.
  4. Enjoy chicken tacos topped with guacamole and radish slices.

Nutrition Facts

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