Curry Cajun Chicken Tacos, also known as Mardi Gras Tacos, areÂ spicy but a little bit sweet and topped with cooling avocado for a satisfying & delicious meal
For The Recipe ReDux post of the month, we are celebrating Taco Tuesday:Â Taco Tuesday Challenge â€“ February 21 is a Tuesday. So show us your healthy take on the taco.
So I decided to combine all three holidays, Taco Tuesday + Mardi Gras season + Margarita Day (tomorrow,Â which is a perfect excuse to celebrate early, amirite?) and make some Mardi Gras Tacos.
What makes these tacos Mardi Gras Tacos? Well, I attempted to use Mardi Gras colors of purple, green, and gold. I almost succeeded, but my purple onion isn’t so purple when it’s cooked for a while. So to remedy the lack of purple color, I served these tasty tacos with a purple Blueberry Margarita!
[Tweet “#MardiGras Tacos are spicy, a little sweet, topped w/ avocado for a satisfying, delicious meal!”]
Don’t worry, though, these Curry Cajun Chicken Tacos aren’t just for Mardi Gras.Â They’re spicy but a little tiny bit sweet and topped with cooling avocado (yay for more green!)
I served them with salsa verde and thought it was perrrrrrfect, so I highly recommend that too.
These are gluten free and easy to make ahead. You can double the recipe to make for a crowd, and the leftovers are, dare I say, even better than fresh from the skillet.
Mardi Gras Tacos
What You'll Need:
- 1/2 TBSP olive oil
- 16 ounces chicken breast chopped
- 1 large red onion sliced
- 1 yellow bell pepper sliced
- 3/4 tsp curry powder
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- 3/4 tsp salt
- 1/4 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 tsp honey
- 1/3 cup water
- 8 corn tortillas
- 2 avocados sliced
- salsa verde
How to Make It:
In a large skillet, heat the oil over medium heat. Add the chicken, and cook for 4-6 minutes per side. Remove from skillet and set aside.
Add the onions to the skillet, and saute for 10 minutes. Add the bell peppers and saute for 7-10 minutes until soft.
Add the curry powder, garlic powder, paprika, salt, turmeric, and cayenne pepper. Stir well.
Add the reserved chicken, honey, and water. Stir well.
Cook for 10-15 minutes until the liquid has mostly absorbed.
Serve with corn tortillas, sliced avocado, chopped cilantro, and/or salsa verde if desired. Enjoy!
Pin for later: