Hit-the-spot lunch: Gillian’s Tandoori Tacos

by Gillian Bostock on July 15, 2011

Gillian's Tandoori Taco ingredients

Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. InMenlo reaps the benefits of both!

Being half-English and half-Californian, it perhaps isn’t much of a surprise that I have such a strong affection for Indian and Mexican cuisines, but it wasn’t until recently that I had the idea to put the two together. It happened quite unexpectedly this past week, just before lunch as I was browsing the fridge for the tastiest ingredients.

The brown paper bag containing last night’s tandoori chicken from Amber, an Indian restaurant in Mountain View, sat at eye level. Yes, I thought, this I could eat pretty much everyday for lunch and be very content. Out it came.

Unfortunately, it was the only remnant from my dinner out, so I had to think of something else to balance out my meal. I turned back to the fridge. The bright red and white French Breakfast radishes I bought at the farmers’ market on Saturday poked out of the veggie drawer. Yes those, I thought, and that (the ripe avocado) and that (the napa & green cabbage). Salsa roja, tortillas, and a jar of mango chutney followed suit.

A few short minutes later, I was having one of my favorite lunches of all time. No joke. The sweet spiciness of the chicken next to the delicate avocado, the crisp radishes, mango chutney, and salsa roja tangled up in cabbage — all complemented each other — and rolled into one neat little tortilla! (Ingredients and recipe follow below the photo.)

Ingredients
– 4 corn tortillas (La Tortilla Factory green chile corn tortillas are a good choice.)
– 6 radishes, sliced thinly
– ¼ cup green cabbage, shredded
– 2 leaves of napa cabbage, chopped finely
– 2 tablespoons salsa roja
– 2 tablespoons Sharwood’s Major Grey mango chutney
– 2 pieces tandoori chicken, preferably one dark and one light meat
– ½ avocado
– 1 tablespoons cilantro or Italian parsley, chopped

Directions

1.    Pull the chicken off the bone and chop. Include onions if saved. Discard bones.
2.    Chop napa and green cabbage finely. Combine and add a little lime juice and chopped cilantro, if desired.
3.    Warm tortillas on preheated frying pan without butter or oil until both sides are very hot and the tortilla puffs up ever so slightly.
4.    Put three slices of avocado on each tortilla. Sprinkle chicken on top followed by cabbage, radishes, chutney, and salsa. Sprinkle with more cilantro or parsley.

Serves 2.

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