Rapido Tamarind Glazed Double Chicken Tacos
with Crispy Onions, Aioli, Tomato and Broccoli Slaw
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Barley
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
The fruit of tamarind trees is used in cuisines around the world, mostly for the sweet and tangy flavour of the pulp. We love it in the form of chutney, where it's blended with vinegar, sugar and ground spices to create a sweet and sour condiment that's perfect for glazing with. Tender chicken therefore makes the perfect contrast for it in this fusion dish.
Ingredients
480 grams
Diced British Chicken Breast
1 sachet(s)
Lahori Style Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 unit(s)
Medium Tomato
120 grams
White Cabbage and Broccoli Slaw
50 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
- If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add half the Lahori style spice mix for the last min of frying.
- Meanwhile, cut the tomato into 1cm chunks.
- Add the broccoli slaw mix, baby leaves, aioli, remaining Lahori style spice, sugar and oil for the dressing (see pantry) to a bowl. Mix together.
- Season with salt and pepper.
- Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
- If you're using the oven, pop them into the oven to warm through, 1-2 mins.
- When everything's ready, lay the tortillas onto your serving plates (3 per person).
- To make your tacos, top with the aioli slaw and spiced chicken.
- Scatter over the tomato.
- Drizzle over the tamarind chutney and mayo (see pantry).
- Finish with the crispy onions.
