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 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.
• 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!
• 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.