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
    flour 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, 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!