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Mumbai-Spiced Chicken Tacos with Cucumber Salsa

Mumbai-Spiced Chicken Tacos with Cucumber Salsa

Mumbai-Spiced Chicken Tacos with Cucumber Salsa

Pre-Prepped | Three Steps | Ready in 15

Get up to $200 off!

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:

Gluten

•Soja

•Wheat

•Jordnødder

•Milk

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.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken tenderloins

1 packet

garlic paste

1 packet

mild curry paste

1

cucumber

2

tomato

½

lime

6

mini flour tortillas

1 bag

mixed leaves

1 bag

herbs

1 packet

roasted peanuts

1 packet

Greek-style yoghurt

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

Nutritional Values

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

•Large Non-Stick Pan

Cooking Steps

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

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