Tandoor Chicken Tacos with Spinach & Salsa
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, serve up flavourful tandoor chicken tacos stuffed with baby spinach and a tomato-cucumber salsa.
Heads-up - you'll need a microwave for this recipe.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken tenderloins
1 tub
garlic paste
1 sachet
Mumbai spice blend
1 packet
Tandoor Curry Sauce
(Contains Milk; May be present: Gluten. )
1
cucumber
1 punnet
cherry tomatoes
1
lime
1 bunch
mint
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1 packet
roasted peanut cashew mix
(Contains Peanut, Tree Nuts; May be present: Gluten, Milk, Sesame, Soy, Tree Nuts. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Heat olive oil in frying pan over high heat. Cook chicken, tossing, until browned and cooked through, 4-5 mins. Add garlic paste and spice blend and toss to coat, 1 min. Transfer to a plate. Return pan to heat. Heat tandoor sauce until bubbling, 1-2 mins.
Meanwhile, chop cucumber and halve tomatoes. Cut lime into wedges. In a bowl, combine cucumber and tomatoes with a good squeeze of lime juice. Drizzle with oil, season and toss.
Meanwhile, microwave tortillas for 10 second bursts, until warmed through. Chop chicken. Fill wraps with spinach, chicken and salsa. Drizzle with tandoor sauce. Top with torn mint and nut mix.