Ingredients

  • 2 pounds of boneless chicken, cut into bite-sized pieces
  • ¼ pound of shitake or other mushrooms, chopped
  • 1 large onion, thinly sliced
  • 2 Tbsp ghee or olive oil
  • 1 Tbsp ghee or high-smoke-point oil
  • 1 Tbsp fresh ginger, diced
  • 1 small lime, juiced
  • 1 Tbsp Bina’s Tikka Masala Spice Blend
  • Corn or flour tortillas (soft or crunchy)
  • Fresh cilantro and mint for garnish

Cumin Yogurt Sauce Ingredients

  • 1 cup yogurt
  • ¼ tsp Bina’s Roasted Cumin Spice
  • Salt to taste

Instructions

  1. Put the chicken pieces in a bowl and add 2 tablespoons ghee or olive oil, ginger, lime juice, and Bina’s Tikka Masala Spice Blend.
  2. Heat large saute pan or wok on high.
  3. When pan is hot, add 1 tablespoon of high-smoke-point oil to pan.
  4. Add onions to pan, and stir. Let cook on high for 3 to 5 minutes or until translucent, stirring occasionally.
  5. Add chicken to pan with onions, and reduce heat to medium. Cook for about 5 to 7 minutes, stirring occasionally.
  6. Add mushrooms to pan with chicken and onions and cook for 10 minutes or until the excess liquid is evaporated.
  7. Heat soft or crunchy taco shells.