Easy Honey Chicken & Harissa-Aioli Tacos
with Cherry Tomato & Pickled Onion Salad
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Flavour is packed into every inch of this dish from the harissa aioli to the honey chicken. With some cherry tomatoes and pickled onions to cut through the richness, these tacos are the real deal.
Ingredients
1
Red Onion
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Snacking Tomatoes
1 sachet
Everything Garnish
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
330 g
Chicken Tenderloins
1
Cucumber
1 packet
Harissa Paste
(May be present: Soy)
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• To a medium bowl, add haloumi and cover with water to soak.
• Thinly slice cucumber into sticks.
• Halve snacking tomatoes (see ingredients).
• Thinly slice red onion (see ingredients).
• In a small bowl, combine garlic aioli and harissa paste. Set aside.
• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt.
• Microwave onion in 30 second bursts, until softened.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
• Remove from heat, then add the honey, turning to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, snacking tomatoes, cucumber, pickled onion and a drizzle of olive oil. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Top tortillas with cherry tomato and pickled onion salad and honey chicken.
• Drizzle over harissa aioli and sprinkle over everything garnish to serve. Enjoy!
