Chicken Vindaloo Tacos

Easy , figure friendly recipe. Tender chicken coated with Indian vindaloo sauce, gluten free,Indo mexican fusion one pan meal with guacamole and red cabbage toppings.

Easy, one pan, mouth watering, figure friendly, Indo Mexican fusion recipe!

Tender chicken coated with Indian vindaloo sauce, gluten free,Indo mexican fusion one pan meal with guacamole and red cabbage toppings
Indo Mexican fusion- Chicken Vindaloo Tacos!

Vindaloo is a spicy meat dish from Goa that is very popular in Indian restaurants, especially in the United States. The story behind this dish goes something like this- The Portuguese introduced the tangy Vindahlo, a recipe to preserve pork on the ships, using wine (Vino) and garlic (alhos). It was Indianized by Goan cooks, using vinegar instead of the wine and adding red chilies. So the vindaloo we know today has a spicy, tangy, delectable sauce.

I used a readymade vindaloo paste, which made this a breeze to make. I marinated the chicken with the vindaloo paste, turmeric, lime juice and salt and let it marinate in the refrigerator.

I love to cook in my cast iron pan.  I feel that the flavor deepens in these amazing pans. Don’t you? Plus it gives the ‘sizzle’ effect that sizzlers and fajitas have.

Tender chicken coated with Indian vindaloo sauce, gluten free,Indo mexican fusion one pan meal with guacamole and red cabbage toppings
One pan Chicken Vindaloo sizzling with the corn and onion. I added the Serrano pepper. No surprise there, right?  I love hot food:)

These tacos are truly scrumptious! I took pictures for the blog post here just before we sat down to eat. A couple of minutes later, I realized that I should have taken a picture of the folded taco, I looked around and we had licked our plates and the pan clean 🙂

They are so easy to put together and so addictive, that I will be making them again and again.

So here is my easy recipe-

Chicken Vindaloo Tacos

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients-

  • ½ pound skinless, boneless chicken thighs

For the Marinade-

  • 2 teaspoons vindaloo paste, or to taste
  • ½ teaspoon turmeric powder
  • Juice of ½ lime
  • ½ teaspoon cooking oil
  • Sea salt to taste

For the sauce-

  • 1 teaspoon oil
  • 2 cloves of garlic, chopped fine
  • 2 teaspoons tomato paste
  • ¾ cup water
  • 2 teaspoons brown sugar

For the toppings-

  • 1 small onion, sliced
  • ½ cup roasted corn
  • Thinly sliced red cabbage tossed with lime juice and salt
  • Guacamole
  • Lime wedges

To serve-

  • Freshly toasted tortillas

To make the Chicken Vindaloo Tacos-

  1. Mix all the ingredients for the marinade and let the chicken marinate in it for 3 hours in the refrigerator, or up to 8 hours.
  2. In a cast iron pan, heat the oil over medium heat, add the chopped garlic and let it sizzle and turn golden brown. Add the tomato paste and stir it well until it becomes fragrant.
  3. Add the marinated chicken, pressing down slightly in the pan.
  4. Stir well to coat it with the tomato paste.
  5. Add the water , cover pan and let the chicken cook. Remove cover, add the brown sugar and stir well.
  6. Cut up the chicken into smaller strips, using the edge of your stirring spoon. Let all the cooked chicken get coated with the sauce. Push it to one side of the pan.
  7. Add the onion and the corn to the other side of the pan and let all sizzle.
  8. Toast the tortillas. Top with the chicken and toppings.Squeeze fresh lime juice over it.
  9. Enjoy!

Enjoy the super yummy Chicken Vindaloo Tacos this weekend! I am going to take my tacos to Fiesta Friday, hosted by the gracious Angie and her lovely co-hosts  Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove

Love,

Sandhya

42 thoughts on “Chicken Vindaloo Tacos”

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    1. Thanks Judi. My husband and I both love tacos so I am always experimenting with different flavors. This one will be a regular on our menu. It is so easy to put together too.

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    1. Thank you Suzanne. The pickled cabbage seemed to take on a color that almost looked fake. But the tacos tasted awesome if I may say so myself 🙂
      Is Percy enjoying the warm weather?

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  7. You beat me to it Sandhya….shame on me, I’ve been wanting to do a post on the Goan vindaloo curry, but still haven’t. These flavors sound amazing, and how wonderful that you’ve got a fusion theme going on. That purple cabbage really pops right out, and perhaps you’ve chosen purple for Prince’s passing? It seems like everything since yesterday is purple, even Niagara Falls. Quite delicious I must say!

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    1. First of all, Loretta, I am so happy that your comments can be seen on my posts….I am celebrating a mini victory here!
      I love Vindaloo too and the tacos were simply delicious, if I may say so myself:) These are going to be a ‘regular’ on our menu at home.

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  10. Hi Sandhya
    Looks yummy! I love trying recipes from ur blog as they r so well written. I am a novice cook but ur blog inspired me to try caranjis and they came out well!! Keep blogging

    Liked by 1 person

    Reply

    1. Thank you so much for visting my blog! Lynn is such an amazing person. I am so glad she introduced us because
      I got a chance to visit your fabulous blog. I love honest, from the heart writing, like yours.Looking forward to reading more.

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      Reply
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