Harissa Yoghurt Chicken Tacos
with Pickled Cucumber & Dill-Parsley Mayo- Eggs
- Soy
- Wheat
- Gluten
- Milk
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Harissa Paste
320 g
Chicken Breast
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Baby Leaves
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Thinly slice cucumber. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover cucumber. Set aside. • Finely chop garlic. Grate the carrot. Cut chicken breast into 2cm 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.
• 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 flour tortillas 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 baby kale, carrot and harissa chicken. • Top with pickled cucumber to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
