Indian Chicken Tacos with Spinach & Salsa
Pre-Prepped | Three Steps | Ready in 15- Gluten
- Soy
- Wheat
- Peanuts
- Tree Nuts
- Milk
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Sesame
- Traces of Tree Nuts
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 Indian chicken tacos stuffed with baby spinach and a tomato-cucumber salsa. *Heads-up - you'll need a microwave for this recipe.*
Ingredients
1 packet
chicken tenderloins
1 packet
garlic paste
1
cucumber
1 punnet
cherry tomatoes
1
lemon
1 bag
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: Peanuts, Tree Nuts; May be present: Milk, Soy, Gluten, Sesame, Tree Nuts.)
1 sachet
Mumbai spice blend
1 packet
Tandoor Curry Sauce
(Contains: Milk; May be present: Gluten.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Heat olive oil in a frying pan over high heat. Cook chicken, tossing, until browned and cooked through, 4-5 mins. Add garlic paste and spice blend, toss to coat, 1 min. Transfer to a plate. Return pan to heat. Heat tandoor sauce until bubbling, 1-2 mins
Chop cucumber. Halve tomatoes. Cut lemon into wedges . In a bowl, combine cucumber and tomatoes with lemon juice. Drizzle with oil, season and toss
Microwave tortillas for 10 second bursts, until warmed through Fill tortillas with spinach, chicken and salsa. Drizzle with tandoor sauce. Top with torn mint and sprinkle with nut mix.
