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Ready in 30 minutes

Tandoori Chicken Tacos

with Curry-Spiced Potato Wedges & Kachumber Salsa

Cooking time

30 minutes




620 /serving

Two taste trips for the price of one! Your family will flip for this imaginative take on tacos that puts an Indian-inspired palate in a Mexican-style format. Fold warm, soft wheat tortillas over succulent pieces of tandoori-spiced chicken breasts. Top them with marinated onion and kachumber salsa, which is basically Southeast Asia’s answer to pico de gallo (in this case with a splash of vinegar). Serve with roasted potato wedges sprinkled with one of our best—and mildest—curry blends.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of cilantro
  • 3 Cucumbers
  • 3 Tomatoes
  • 1 Onion (or shallot)
  • 900g Potatoes
  • 60ml Red wine vinegar
  • 15ml Tandoori paste
  • 100g Greek yogurt
  • 12 Wheat flour tortillas
  • 7.5g Chill in Chennai blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan (non-stick if possible)
Sheet pan
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Total Fat
18 g
Saturated Fat
5 g
820 mg
Total Carb
78 g
10 g
36 g
9 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a generous drizzle of oil, the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
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Mise en place
Meanwhile, small-dice the cucumbers and tomatoes. Halve and peel the onion; small-dice ¼ and thinly slice the remaining. Roughly chop the cilantro leaves and stems. In a medium bowl, make the kachumber salsa by combining the tomatoes, cucumbers, diced onion, ½ the cilantro, ¼ of the vinegar, a drizzle of oil and S&P. Season the yogurt with S&P; stir gently.
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Make the marinated onion
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Sauté the sliced onion, 1 to 2 min., until softened. Transfer to a small bowl and add the remaining vinegar and S&P; stir well. Reserve the pan.
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Prepare & cook the chicken
Pat the chicken dry with paper towel. In a large bowl, combine the tandoori paste, a generous drizzle of oil and S&P. Add the chicken; toss well. In the reserved pan, heat a drizzle of oil on medium-high. Cook the chicken*, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board. Let rest for 5 min. before slicing against the grain.
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Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminium foil. Bake directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
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Plate your dish
Divide the potatoes and tortillas between your plates. Top the tortillas with the yogurt and chicken. Garnish with the kachumber salsa, marinated onion (drain before adding) and remaining cilantro. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.