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Chermoula Chicken Tacos

Chermoula Chicken Tacos

with Quick-Pickled Onion & Herby Yoghurt

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Few things look as colourful as these tacos – with the much loved chermoula-spiced chicken inside no less! The real star of this dish is the dill and parsley-flecked mayo. There’s a herby hint amidst the expected creaminess of mayonnaise that works perfectly with each element in tonight's dish and also means you’re in for a burst of flavour.

Tags:Kid FriendlyQuick
Allergens:MilkEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

onion

2 clove

garlic

1

tomato

1

carrot

½

cos lettuce

1 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

dill & parsley mayonnaise

(ContainsEggs)

6

mini flour tortillas

(ContainsGluten)

1 bunch

parsley

Not included in your delivery

1

olive oil

¼ cup

rice wine vinegar

¼ cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3065 kJ
Energy (kJ)0 kJ
Fat33.9 g
of which saturates8.1 g
Carbohydrate59 g
of which sugars15.2 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium1424 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

2

Finely chop the garlic. Roughly chop the tomato. Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients). Cut the chicken breast into 1cm strips. In a large bowl, combine the garlic, chermoula spice blend, the salt and 1/2 the Greek-style yoghurt. Add the chicken and toss to coat.

3

In a medium bowl, combine the dill & parsley mayonnaise and remaining yoghurt. Season to taste. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. TIP: Don't worry if the spice blend chars a little – this adds to the flavour!

5

While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Roughly chop the parsley leaves. Drain the pickled onion. Bring everything to the table to serve. Spread the herby yoghurt over the tortillas, then top with some lettuce, tomato, carrot, chermoula chicken and quick-pickled onion. Garnish with the parsley.