Cumin Spiced Chicken Tacos
with zesty apple salad
A Mexican staple with North African flavours? You'll be surprised how well it works! These chicken and bean tacos are lightly spiced with ras-el-hanout for a fun new twist on a familiar dish.
Tags:
Quick
•Under 650 calories
Allergens:
Milk
•Wheat
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
1 sachet(s)
Ras-el-Hanout
2 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Apple
1 pack(s)
Red Kidney Beans
10 grams
Pumpkin Seeds
(May be present Sesame, Cereals containing gluten, Peanut, Nuts)
40 grams
Salad Leaves
½ unit(s)
Lemon
4 unit(s)
Tortilla
(Contains Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kcal)584 kcal
Energy (kJ)2444 kJ
Fat12.4 g
of which saturates5 g
Carbohydrate65.2 g
of which sugars13.3 g
Dietary Fiber11.7 g
Protein49.5 g
Cholesterol0 mg
Salt2.08 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
Instructions
1
- Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Place a large pan over medium-high heat with a drizzle of oil.
- Toss the chicken with a drizzle of oil, the ras-el-hanout and a pinch of salt and pepper.
TIP: You can also dry-fry the tortillas in a pan if you prefer.
2
- Once the pan is hot, add the chicken.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
3
- Meanwhile, drain and rinse the kidney beans in a sieve.
- Mash the beans with a fork (or a potato masher).
- Zest and juice half the lemon (double for 4p).
- Mix half the lemon juice with the beans and season to taste with salt and pepper.
- Quarter, core and thinly slice the apple (peeling optional).
4
- Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.
5
- Just before serving, toss the salad leaves and apple slices with a drizzle of oil, the remaining lemon juice and the lemon zest. Season to taste with salt and pepper.
- To assemble your tacos, divide the warmed tortillas between plates.
- Spread a spoonful of yoghurt over each then sprinkle salt and chilli flakes (use less if you don't like spice).
- Top with some dressed salad leaves, the chicken and beans.
6
- Serve the chicken tacos alongside the remaining salad.
- Top with a sprinkling of pumpkin seeds.