Harissa Chicken Tacos
Tender chicken breast coated in mild harissa fills soft corn tortillas with cool yogurt, crunchy cabbage and cucumber.
10 min
Prep
15 min
Cook
4
Serves
460
Calories
Macros · per serving
44g protein
44g carbs
12g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 100 g mild harissa red chilli-pepper paste
- 200 g plain Greek yogurt
- 200 g cabbage
- 200 g cucumber
- 12 corn tortilla
- 30 ml lime juice
- 15 ml olive oil
- 0.5 tsp salt
- 30 ml water
Instructions
- 1
Allow 10 minutes for preparation. Thinly shred the cabbage and finely dice the cucumber. Toss them together with 15 ml lime juice in a bowl. In another small bowl, stir the yogurt with the remaining 15 ml lime juice; keep both toppings cool. Use jarred mild harissa paste and purchased ready-to-eat corn tortillas, approximately 25 g each.
- 2
Cut the raw boneless, skinless chicken breast into 1.5 cm pieces and season with all the salt.
- 3
Heat a dry, deep 30 cm skillet over medium heat for 1 minute, uncovered. Warm the tortillas in four batches of three, about 20 seconds per side. Stack on a plate and cover with a towel. Allow about 4 minutes for this stage, including preheating.
- 4
Add the olive oil to the same skillet and increase to medium-high heat for 1 minute. Add the chicken in an even layer and cook uncovered for 6 minutes, turning and stirring every 2 minutes.
- 5
Reduce the heat to medium. Stir in all the harissa paste and 30 ml water. Cook uncovered for about 2 minutes, stirring, until the sauce clings to the chicken without pooling. Check several of the largest pieces with a food thermometer: the chicken must reach 74°C.
- 6
Turn off the heat. Allow about 2 minutes to divide the chicken among the 12 tortillas, then add the cool yogurt and crunchy cabbage-cucumber mixture. Serve three tacos per person.
Cook it this week.
NeatEat plans Harissa Chicken Tacos — and the rest of your week — around your budget, groceries included.