Mumbai-Spiced Chicken Tacos with Cucumber 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 Mumbai-spiced 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
chicken tenderloins
1 packet
garlic paste
1 packet
mild curry paste
1
cucumber
2
tomato
1
lime
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
baby spinach leaves
1 bag
mint
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Milk, Soy, Tree Nuts, Sesame.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Mumbai spice blend
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, curry paste and spice blend and toss to coat, 1-2 mins • Remove pan from heat • Stir in the yoghurt, turning chicken to coat.
• 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 and toss.
• Microwave tortillas for 10 second bursts, until warmed through • Chop chicken • Fill tortillas with spinach, chicken and salsa • Drizzle with pan sauce • Top with torn mint and roasted peanuts • Serve with remaining lime wedges.
