Quick Chermoula Chicken Tacos
with Capsicum Relish & Radish Salad
- Sulphites
- Wheat
- Gluten
- Eggs
- Soy
One pan, two powerhouse flavours and three tacos. Let’s count it down! Cooking in one pan takes the fuss and bother out of dinner so you can focus on the fun times. Like these two delicious additions, chermoula and chargrilled capsicum relish are perfect for spicing up tacos, three of which have your name written on them. "We’ve replaced the mint in this recipe with coriander due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!"
Ingredients
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 sachet
Chermoula Spice Blend
1 packet
Garlic Paste
1 packet
Leek
2
Radish
1 sachet
Coriander
1
Trio Lettuce
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition
Cooking Steps
- Thinly slice radish.
- Trim and roughly chop green butter lettuce.
- Heat a large frying pan over high heat.
- Cook beef & pork mince (no need for oil!) and sliced leek, breaking up mince with a spoon, until browned, 3-4 minutes.
- Add chermoula spice blend and garlic paste and cook, stirring until fragrant, 1 minute.
- Remove from heat, then add the honey and toss to combine. Season to taste with salt and pepper.
• Meanwhile, in a medium bowl, combine lettuce, radish, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Spread chargrilled capsicum relish over tortillas, then top with radish salad and chermoula beef and pork.
• Drizzle over garlic aioli and tear over parsley to serve. Enjoy!
