Speedy Tandoori Chicken Tacos
with Lemon Yoghurt
Take your favourite part of Indian takeaway (tandoori chicken!) the best handheld dinner around (tacos, of course) and you have the recipe for the next big thing in fusion food. With one bite of this crunchy salad, tender, lightly charred chicken and creamy yoghurt sauce you'll get what we're taco-ing about
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 unit
cucumber
1 unit
lemon
1 tub
tandoori paste
1 tub
Greek-style yoghurt
(Contains Milk;)
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
chicken breast
1 bag
cos lettuce
1 unit
roma tomato
Not included in your delivery
¼ tsp
salt
olive oil
Nutritional Values
Utensils
Cooking Steps
Slice the chicken breast into 1 cm strips. In a medium bowl, combine the chicken strips and tandoori paste. Add a drizzle of olive oil, salt (see ingredients list) and a pinch of pepper and toss to coat. TIP: If possible, let the chicken marinate for 10-15 minutes to develop the flavours.
Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. Shred the cos lettuce. Cut the Roma tomato into 1 cm chunks. Cut the cucumber in half lengthways then slice into 0.5 cm batons. TIP: Slice the cucumber into 0.5 cm half-moons if you’d prefer.
In a small bowl, combine the Greek yoghurt and lemon juice. Add a drizzle of olive oil and season to taste with salt and pepper. Mix well and set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Once hot, add the tandoori chicken and cook for 4-5 minutes, tossing regularly, until the chicken is browned all over and cooked through. TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Divide the mini tortillas between plates. Add the cos lettuce, tomato and cucumber to the tortillas. Top with the charred tandoori-style chicken and drizzle with the lemon yoghurt.