HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Spiced Chicken Tacos With Cucumber Salsa
topBanner
Mumbai-Spiced Chicken Tacos with Cucumber Salsa

Mumbai-Spiced Chicken Tacos with Cucumber Salsa

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
Read more

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 Mumbai-spiced chicken tacos stuffed with baby spinach and a tomato-cucumber salsa.

*Heads-up - you'll need a microwave for this recipe!

Allergens:GlutenSoyPeanutsMilk

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.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

chicken tenderloins

1 packet

garlic paste

1 packet

mild curry paste

1

cucumber

2

tomato

½

lime

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

mixed leaves

1 bag

herbs

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Soy, Tree Nuts, Sesame)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2791 kJ
Fat22.4 g
of which saturates4.4 g
Carbohydrate56.9 g
of which sugars15.1 g
Protein52.5 g
Sodium2191 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Heat olive oil in frying pan over high heat • Cook chicken, tossing, until browned and cooked through, 4-5 mins • Add garlic paste, curry paste and spice blend. Toss to coat, 1-2 mins • Remove pan from heat • Stir in yoghurt, turning chicken to coat

2

• Finely chop cucumber and tomato • Cut lime into wedges • In a bowl, combine cucumber, tomato and a squeeze of lime juice • Drizzle with oil. Season, then toss

3

• Microwave tortillas for 10 second bursts, until warmed through • Chop chicken • Fill tortillas with mixed leaves, chicken and salsa • Drizzle with sauce from pan • Top with torn herbs and roasted peanuts • Serve with remaining lime wedges