Easy Harissa Yoghurt Chicken Tacos

Name: Easy Harissa Yoghurt Chicken Tacos with Pickled Cucumber & Dill-Parsley Mayo
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 cucumber; ¼ cup rice wine vinegar; 2 clove garlic; 1 carrot; 1 packet chicken breast; ¼ tsp salt; 6 Mini Flour Tortillas; 1 bag Mixed Salad Leaves; 1 packet Dill & Parsley Mayonnaise; 1 packet harissa paste; ½ packet Greek-Style Yoghurt

with Pickled Cucumber & Dill-Parsley Mayo

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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 dish and also means you’re in for a burst of flavour.

Tags:

Easy Prep

•Kid Friendly

•Bestseller

Allergens:

Gluten(Wheat)

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

2 clove

garlic

carrot

1 packet

chicken breast

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

harissa paste

½ packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ tsp

salt

Nutrition Values

Energy (kJ)2891 kJ

Fat35.6 g

of which saturates8.3 g

Carbohydrate48 g

of which sugars8.5 g

Protein43.8 g

Sodium1436 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Thinly slice cucumber. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with just enough water to cover 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, harissa paste, 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 strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

TIP: Chicken is cooked through when it's no longer pink inside.

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 harissa chicken. • Top with pickled cucumber to serve. Enjoy!

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