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Friday, June 30 2017

Olives and dried plums mingle with ground chicken, coriander, and smoky cumin to create a flavorful prepared dinner.


1 - pound uncooked ground chicken
1/2 - cup chopped onion
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1 - 14 1/2 ounce can diced tomatoes
1 - potato, peeled and finely chopped
1/4 - cup snipped pitted dried plums
1/4 - cup chopped pimiento-stuffed green olives
12 - 6 inch corn or flour tortillas
4 - 6 - ounces Cotija or Monterey Jack cheese, shredded


Preheat oven to 350 degrees F. In a large skillet, cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; 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 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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