Gluten-Free Tandoori Chicken Tacos with Curry-Spiced Potato Wedges, Tomato Cucumber Salad & Raita


fresh ingredients


  • 12 oz
    tandoori marinated chicken breast (cut up into bite size pieces)
  • 2 oz
  • 2 oz
  • 1 oz
    red onion
  • 4 oz
    baby tomatoes
  • 6 oz
    corn tortillas
  • 10 oz
  • 1 oz
    garam masala
  • 6 oz
  • 1 oz
    red wine vinegar

Not Included

Salt & pepper

Olive oil


Kitchen Items Needed

Skillet (non-stick if possible)

Medium bowl

Sheet pan

Parchment paper

Aluminum foil

cook along



Preheat the oven to 450° F;

Line sheet pan with parchment paper;

Cut the potatoes lengthwise into ½ inch wedges;

Cut cucumbers into bite size pieces;

Cut baby tomatoes in half;

Peel & thinly slice red onion; 

Remove leaves from stems & roughly chop cilantro.

1Roast Potatoes

On a parchment lined sheet pan, toss potatoes with a generous drizzle of oil, garam masala, salt & pepper. Roast, flipping halfway, 20 to 25 min, until browned & tender.

2Make Salad

In a bowl, combine tomatoes, cucumbers, onion, ½ the cilantro, vinegar, a drizzle of oil & salt & pepper. Mix well, set aside. 

3Cook Chicken

Remove chicken from package. Heat skillet with a drizzle of olive oil over medium high heat. Cook chicken, partially covered, 6 to 8 min per side, until cooked through. Add splashes of water if the skillet is becoming too dry. Let rest. 

4Warm Tortillas

Meanwhile, warm small skillet over medium high heat. Toast each tortilla for 30 seconds or until dark in spots. Keep wrapped in foil until ready to serve.

5To Serve

Divide the potatoes & tortillas between your plates. Top the tortillas with the yogurt & chicken. Garnish with the salad & remaining cilantro. Bon appétit!