Peruvian-Style Chicken Tacos

Dotdash Meredith

You might not expect to find dried plums, potatoes and pimiento-stuffed green olives in a taco—unless it's a Peruvian-style taco, like these.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

1 pound ground chicken
½ cup chopped onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 14.5-ounce can diced tomatoes
1 potato, peeled and finely chopped
¼ cup snipped pitted dried plums
¼ cup chopped pimiento-stuffed green olives
12 6- to 7- inch corn or flour tortillas
4–6 ounces Cotija or Monterey Jack cheese, shredded

Directions

Preheat oven to 350°F. Heat a large skillet over medium-high heat, add chicken and onion. Cook, stirring to break up any pieces, until chicken is no longer pink. Drain, if needed. Add coriander, cumin and salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums and olives. Bring to a boil; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated.
Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place ⅓ cup chicken mixture in center of each tortilla; top with cheese. Fold tortillas in half to serve.

Nutritional Information

Per Serving: 194 Calories, Total Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 9 mg, Carbohydrates: 18 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 11 g, Sodium: 328 mg, Potassium: 158 mg

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