Speedy Tandoori Chicken Tacos

Speedy Tandoori Chicken Tacos

with Lemon Yoghurt

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Take your favourite part of Indian takeaway (tandoori chicken!) the best handheld dinner around (tacos, of course) and you have the recipe for the next big thing in fusion food. With one bite of this crunchy salad, tender, lightly charred chicken and creamy yoghurt sauce you'll get what we're taco-ing about


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Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


1 tub

tandoori paste

1 tub

Greek-style yoghurt


6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

chicken breast

1 bag

cos lettuce

1 unit

roma tomato

Not included in your delivery

¼ tsp


olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat23.4 g
of which saturates5.7 g
Carbohydrate51.1 g
of which sugars8.7 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium1540 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Bowl
Chopping board
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Slice the chicken breast into 1 cm strips. In a medium bowl, combine the chicken strips and tandoori paste. Add a drizzle of olive oil, salt (see ingredients list) and a pinch of pepper and toss to coat. TIP: If possible, let the chicken marinate for 10-15 minutes to develop the flavours.


Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. Shred the cos lettuce. Cut the Roma tomato into 1 cm chunks. Cut the cucumber in half lengthways then slice into 0.5 cm batons. TIP: Slice the cucumber into 0.5 cm half-moons if you’d prefer.


In a small bowl, combine the Greek yoghurt and lemon juice. Add a drizzle of olive oil and season to taste with salt and pepper. Mix well and set aside.


In a large frying pan, heat a drizzle of olive oil over medium-high heat. Once hot, add the tandoori chicken and cook for 4-5 minutes, tossing regularly, until the chicken is browned all over and cooked through. TIP: The chicken is cooked when it's no longer pink inside.


While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.


Divide the mini tortillas between plates. Add the cos lettuce, tomato and cucumber to the tortillas. Top with the charred tandoori-style chicken and drizzle with the lemon yoghurt.