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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:Quick
Allergens:EggsGlutenMilk

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

red onion

2 clove

garlic

1

tomato

1

carrot

½

cos lettuce

1 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

dill & parsley mayonnaise

(ContainsEggs)

6

mini flour tortillas

(ContainsGluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

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)3052 kJ
Fat36.9 g
of which saturates9 g
Carbohydrate55.6 g
of which sugars12.8 g
Protein45.1 g
Sodium1437 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 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.

2

• Finely chop the garlic. Roughly chop the tomato. Grate the carrot. Shred the cos lettuce (see ingredients). Cut the chicken breast into 2cm 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.

3

• 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. • Meanwhile, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

4

• 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.