I love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot!

Ingredients

• 2/3 cup chopped cucumber
• 2/3 cup chopped peeled mango
• 1/3 cup chopped red onion
• 1/2 serrano pepper, seeded and sliced
• 3 tablespoons lime juice, divided
• 1/4 teaspoon salt, divided
• 1/8 teaspoon pepper, divided
• 1/3 cup fat-free plain greek yogurt
• 1/2 teaspoon minced fresh gingerroot
• 1/8 teaspoon curry powder
• 1 teaspoon canola oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 naan flatbreads, halved, or 8 corn tortillas (6 inches), warmed
• 1-1/2 teaspoons minced fresh mint
• lime wedges

Directions

1. In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper.
2. In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.