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Cumin Spiced Chicken Tacos

Cumin Spiced Chicken Tacos

with zesty apple salad

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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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

260 g

Diced Chicken Breast

1 sachet

Ras-el-Hanout

2 sachet

Dried Chilli Flakes

75 g

Yoghurt

(ContainsMilk)

1 piece

Apple

1 pack

Red Kidney Beans

10 g

Pumpkin Seeds

(May be presentSesame, Cereals containing gluten, Peanut, Nuts)

40 g

Rocket

½ piece

Lemon

4 piece

Tortilla

(ContainsWheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)584 kcal
Energy (kJ)2444 kJ
Fat12.37 g
of which saturates5.02 g
Carbohydrate65.21 g
of which sugars13.28 g
Dietary Fiber11.7 g
Protein49.53 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Sieve
Instructions
Instructionsarrow up iconarrow up icon
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.