Grand Bazaar Spiced Chicken Tacos

Name: Grand Bazaar Spiced Chicken Tacos with Garlicky White Sauce, Carrot Slaw & Golden Raisins
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 tbsp Sour Cream; 10 oz Chicken Breast; 4 oz Carrot; 1 Onion; 1 Lemon; 6 Tortillas; 1 tbsp Turkish Spice Blend; 1 Bell Pepper; 1 tsp Garlic Powder; 1 oz Raisins; 1 tsp Hot Sauce; tsp Salt, tsp; tsp Black Pepper, tsp; 1/4 tsp Granulated Sugar, tsp

with Garlicky White Sauce, Carrot Slaw & Golden Raisins

By Recipe0 System

Our week just isn’t complete without taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together an epic spice bazaar-inspired sweet and savory taco mashup that’s sure to satisfy. You’ll add Tunisian-spiced chicken to a hot pan with charred bell pepper and onion and sauté to juicy perfection, then pile it all into soft, warm flour tortillas alongside creamy, lemony carrot slaw. With a sprinkle of golden raisins for chewy-sweet contrast and drizzle of savory, garlicky white sauce on top, taco Tuesday (or Thursday, or any day!) just got a dazzlingly delicious makeover.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
10 oz Chicken Breast
4 oz Carrot
1 Onion
1 Lemon
6 Tortillas
1 tbsp Turkish Spice Blend
1 Bell Pepper
1 tsp Garlic Powder
1 oz Raisins
1 tsp Hot Sauce
tsp Salt, tsp
tsp Black Pepper, tsp
1/4 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Quarter lemon.
2

Pat chicken* dry with paper towels; chop into bite-size pieces if necessary. Season all over with Turkish Spice Blend, half the garlic powder, salt, and pepper. (You’ll use the rest of the garlic powder in the next step.)

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a large pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes.

Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes more. Taste and season with salt and pepper if desired.
3

Meanwhile, in a small bowl, combine sour cream, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.

In a medium bowl, toss half the carrots (all for 4) with ¼ tsp sugar (½ tsp for 4), a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). Season with salt and pepper to taste.
4

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with chicken mixture and carrot slaw. Drizzle with sauce and sprinkle with raisins. Serve tacos with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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