Quick Chermoula Yoghurt Chicken Tacos
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Quick Chermoula Yoghurt Chicken Tacos

Quick Chermoula Yoghurt Chicken Tacos

with Pickled Cucumber & Dill-Parsley Mayo

Few things look as colourful as these tacos — with the much loved 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 tacos and also means you’re in for a burst of flavour.

Tags:
Kid Friendly
Over 30g protein
Quick Prep
Quick
Allergens:
Milk
Gluten
Egg
Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

2 clove

garlic

1

carrot

1 packet

chicken breast

1 sachet

chermoula spice blend

½ packet

Greek-Style Yoghurt

(Contains Milk; )

6

Mini Flour Tortillas

(Contains Gluten; )

1 bag

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

¼ tsp

salt

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Nutrition Values

Energy (kJ)2770 kJ
Fat31.9 g
of which saturates7.8 g
Carbohydrate48.4 g
of which sugars8.3 g
Protein44.3 g
Sodium1404 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Thinly slice cucumber. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with just enough water to cover the cucumber. Set aside. • Finely chop garlic. Grate the carrot. Cut chicken breast into 1cm strips.

TIP: Slicing the cucumber very thinly helps it pickle faster!

2
2

• In a large bowl, combine garlic, chermoula spice blend, the salt and Greek-style yoghurt (see ingredients). • Add chicken and toss to coat. Season to taste.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

4
4

• Drain pickled cucumber. • Spread tortillas with dill & parsley mayonnaise, then top with some mixed salad leaves, carrot and chermoula yoghurt chicken. • Top with pickled cucumber to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!