1cupyellow onion, diced small(or 1/2 medium onion)
2lbsground chicken breast
1tspfreshly grated ginger
1/2tspcayenne pepper(use 1/4 tsp. for mild, and omit if you don't like spice)
1[13.5-ounce] canunsweetened coconut milk
8-10flour tortillasI like Siete Foods grain-free Cassava Tortillas (*see notes for Whole30 ideas)
1cupenglish cucumber, cut in half lengthwise and sliced thin
1/4cupfresh cilantro leaves
1smallserrano pepper, very thinly sliced(optional)
1 cupbaby arugula
1 lime, cut into wedges
Make the Chicken Tikka Meat Mixture:
Heat oil in a large skillet over medium high heat. Add the onions, ground chicken, salt, pepper, garlic, and ginger and cook, breaking up the meat with the edge of a wooden spoon or spatula, until cooked through (or no longer pink), 5 to 7 minutes.
Add in the spices (curry powder, cayenne, paprika, cumin, and turmeric) and continue to cook, stirring, and toast the spices until just fragrant, about 2 more minutes.
Add the tomato paste and stir until well combined into the meat mixture. Pour in the coconut milk and stir until well combined and bring to a simmer.
Cook, simmering and stirring occasionally, until the flavors combine and the sauce thickens a bit, 3 to 4 more minutes.
Taste the meat mixture and add more salt, pepper, or cayenne, to taste if desired!
Serve the Tacos:
Serve the tikka mixture in warm tortillas with a little arugula, sliced cucumbers, cilantro, sliced serranos (if using) and a wedge of lime. Enjoy!
*To keep these Whole30, stuff the meat mixture in a sweet potato, serve them in lettuce cups, or serve it "burrito bowl" style over some cauliflower rice with all of the garnishes!