Quick Chermoula Chicken Tacos

Name: Quick Chermoula Chicken Tacos with Pickled Onion & Herby Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ Brown Onion; ¼ packet rice wine vinegar; ¼ cup water; 2 clove garlic; 1 carrot; 1 packet chicken breast; 1 sachet chermoula spice blend; ¼ tsp salt; 1 packet Dill & Parsley Mayonnaise; 6 Mini Flour Tortillas; 1 bag salad leaves; 1 cucumber; 1 packet Greek-Style Yoghurt

with Pickled Onion & Herby Yoghurt

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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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•High Protein

Allergens:

Eggs

•Soy

•Gluten(Wheat)

•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

Brown Onion

2 clove

garlic

carrot

1 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

salad leaves

cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ packet

rice wine vinegar

¼ cup

water

¼ tsp

salt

Nutrition Values

Energy (kJ)3011 kJ

Fat36.8 g

of which saturates9 g

Carbohydrate53.9 g

of which sugars11.2 g

Protein45.1 g

Sodium1455 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

•Large Non-Stick Pan

Cooking Steps

• Thinly slice onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the pickling liquid with just enough water to cover onion. Stir to coat and set aside. • Finely chop garlic. Slice cucumber into thin sticks. Grate the carrot. Cut chicken breast into 1cm strips.

• In a large bowl, combine garlic, chermoula spice blend, the salt and 1/2 the Greek-style yoghurt. Add chicken and toss to coat. • In a medium bowl, combine dill & parsley mayonnaise and remaining yoghurt. Season to taste. Set aside.

• 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 for 10 second bursts, until warmed through.

• Drain pickled onion. Spread tortillas with herby yoghurt, then top with some salad leaves, cucumber, carrot and chermoula chicken. • Garnish with pickled onion to serve. Enjoy!