Keema Tacos with Cucumber Salsa and Cilantro Crema

My spin on a classic Indian curry presented in the form of a taco. Keema is ground meat of any kind, it can be chicken, lamb, beef or turkey turned into a delectable not so saucy curry that is flavorful and lends itself to be presented in so many ways. Keema curry can be served with parathas, filling for a sandwich, dosa, and in this case with tacos. My family loves keema served this way topped with a crisp zesty kachumbar salad and spicy cilantro crema. Kachumbar is a simple table salad of chopped cucumber, onion, radish and tomatoes. It makes a perfect accompaniment to these keema tacos. Hope you try this recipe, if you do please leave a comment or tag me on Instagram.

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Keema Tacos with Kachumbar and Cilantro Crema

• 1 pound crumbled firm tofu or ground turkey or chicken, organic preferred
• 1 medium onion any color, chopped finely
• 4-5 cloves garlic, minced
• 1 fat inch ginger, minced
• 2 tablespoon avocado, grapeseed or any good quality neutral oil
• 1 teaspoon cumin seeds
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½-1 teaspoon hot cayenne powder
• 1 teaspoon Himalayan pink salt
• 1/2 teaspoon freshly ground  black pepper
• 2-3 tablespoons lime or lemon juice
• 10-12 small street style soft tacos, I like Sieta or Tia Lupita brand
• Kachumbar Salad
• 2 Persian cucumbers, diced into small pieces, about 1 cup
• 1/2 small red onion, finely chopped
• 3-4 radishes, finely diced
• 1 medium avocado, diced
• 3 spring onions, finely chopped
• 2 tablespoons lime juice
• sea salt to taste
• 1/2 teaspoon ground cumin
• Cilantro Crema
• 1/4 cup plain yogurt
• 2-3 tablespoons mayo
• 1 small clove garlic, optional
• 1 jalepeno or serrano pepper, chopped, remove seeds if you prefer milder crema
• 1 cup loosely packed cilantro leaves
• 1-2 tablespoons lime juice
• sea salt as needed

INSTRUCTIONS 

1. Prep the onions, garlic and ginger.
2. Ina large sauté pan or wok heat the oil. Add the cumin seeds and let them brown in the oil for a few seconds. Add the onions and saute them until they turn translucent. Add the minced garlic, ginger, and bay leaf, and saute until lightly browned.
3. Add the ground meat of your choice to the pan along with the ground spices: garam masala, coriander, turmeric, red chili powder, salt, and pepper. Saute until meat is browned well.
4. Cover and cook for 8-10 minutes checking every few minutes if the meat needs any water. Sprinkle a few tablespoons of water if the mince seems to dry out.
5. Take it off the heat and add lime juice and stir well.
6. Kachumbar Salad
7. Prep all of the veggies. Add it to a bowl season with salt, lime juice and ground cumin. Mix well and set aside for a few minutes.
8. Jalepeño Cilantro Crema Blend all the ingredients in a small food processor and set aside.
9. To Assemble Heat the tortillas on both side, spoon 2-3 tablespoons keema mix, top it with 2 tablespoons of chopped salad and drizzle with jalepeño cilantro crema. Enjoy!
10. Makes about 10-12 tacos.