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

COOK TIME - 20-30min
2 SERVINGS

Two taste trips for the price of one! Your family will flip for this imaginative take on tacos that puts an Indian-inspired palate in a Mexican-style format. Fold warmed tortillas over succulent pieces of tandoori-spiced chicken breasts. Top them with marinated onion, cucumber & tomato salad, serve with garam masala roasted potato wedges, this will be a family favourite. 

Nutrition PER SERVING
Calories 750 kcal
Fat 18.0 g
Protein 10.0 g
Carbohydrate 78.0 g
Sodium 820 mg

fresh ingredients

IN THE KIT

  • 12 oz
    tandoori marinated chicken breast (cut up into bite size pieces)
  • 2 oz
    cilantro
  • 2 oz
    cucumbers
  • 1 oz
    red onion
  • 4 oz
    baby tomatoes
  • 6 oz
    flour tortillas
  • 10 oz
    potatoes
  • 1 oz
    garam masala
  • 6 oz
    raita
  • 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

INSTRUCTIONS

Prep

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, stack & tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min, until heated through. Keep wrapped 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!