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.
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
(Contains Milk; )
mini flour tortillas
(Contains Gluten; )
mixed salad leaves
dill & parsley mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
vinegar (rice wine or white wine)
• 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!
• 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.
• 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!
• 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!