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Spicy Chicken Tacos

Spicy Chicken Tacos

with harissa beans and chips

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:
Spicy
Quick
Allergens:
Milk
Wheat
Total Time30 minutes
Cooking Time20 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 pack(s)

Red Kidney Beans

8 unit(s)

Tortilla

(Contains Wheat)

3 unit(s)

Potatoes

1 sachet(s)

Harissa Paste

2 unit(s)

Tomato

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)4399 kJ
Energy (kcal)1051 kcal
Fat24.8 g
of which saturates8.7 g
Carbohydrate145.4 g
of which sugars17.1 g
Dietary Fiber11.7 g
Protein58.4 g
Cholesterol0 mg
Salt6.03 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

Sieve
Baking Sheet with Baking Paper

Instructions

Make the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper
  • Toss to coat and spread out in a single layer. 
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Fry the Chicken
2
  • Toss the chicken with salt, pepperras-el-hanout and a drizzle of oil.
  • Place a pan over a medium-high heat.
  • Fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
  • Once cooked, remove from the pan and cover to keep warm.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.

Get Prepped
3
  • Meanwhile, drain and rinse the kidney beans in a sieve.
  • Mash the beans with a fork (or potato masher). Season with salt and pepper.
  • Chop the tomato into 2cm chunks.
Cook the Beans
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, add the beans.
  • Fry until warmed through, stirring regularly, 3-4 mins.
  • Stir through the harissa paste. Season to taste with salt and pepper.
Warm the Tortillas
5
  • Pop the tortillas into the oven to warm, 1-2 mins.
  • Mix the chilli flakes (use less if you don't like spice) and yoghurt together in a small bowl.
Garnish and Serve
6
  • To assemble your tacos, divide the warmed tortillas between plates. 
  • Top with the chicken, beans, tomato and a dollop of chilli yoghurt.
  • Finish with a drizzle of sweet chilli sauce.
  • Serve the chicken tacos with the chips alongside.