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.
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
chermoula spice blend
dill & parsley mayonnaise(ContainsEggs)
mini flour tortillas(ContainsGluten)
rice wine vinegar
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.
Finely chop the garlic. Roughly chop the tomato. Grate the carrot. 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.
In a medium bowl, combine the dill & parsley mayonnaise and remaining yoghurt. Season to taste. Set aside.
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!
While the chicken is cooking, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Drain the pickled onion. Spread the tortillas with the herby yoghurt, then top with some cos lettuce, tomato, carrot and chermoula chicken. Garnish with the pickled onion to serve.