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Planted chicken tacos with corn and cucumber salsa
40 m active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 510
  • Fat about 16g
  • Carbohydrates about 51g
  • Protein about 35g
This is needed
This is needed for 4 people
  • 1 tbsp oil
  • 1 tbsp sweet paprika
  • 3 garlic clove, cut in half
  • 1 tsp dried oregano
  • 0.5 tsp caraway seeds
  • 1 pinch ground cloves
  • 0.5 tbsp harissa
  • 0.75 dl pineapple juice
  • 2 tbsp white wine vinegar
  • 0.5 tsp salt
  • 400 g planted chicken
Corn and cucumber salsa
  • 2 pieces cooked corn cobs, Maiskörner vom Kolben geschnitten
  • 0.5 cucumbers, deseeded, diced
  • 1 bunch coriander, finely chopped
  • 1 lime *-*
  • 0.25 tsp salt
  • a little oil
  • 8 mini-tortillas
  • 1 red onion, cut into rings
  • 1 bunch coriander, leaves plucked to pieces
  • 4 pimientos de padrón, deseeded, cut into rings
  • 2 lime, cut into wedges
  • 150 g coconut milk yoghurt
  • Für 2 Gläser von je ca. 2 dl, Schürze, Schüssel, Pinsel , Abtropfsieb, Messer, Für eine Cakeform (ca. 25 cm), mit Backpapier ausgelegt, Pfanne, Esslöffel, Teelöffel, Timer, Schneidebrett, Waage, Grill, Grillschale
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Add the garlic and all the other ingredients up to and including the harissa, sauté briefly. Remove the pan from the heat, add the pineapple juice and vinegar, puree. Brush the planted chicken with the marinade, cover and leave to marinate in the fridge for at least 3 hrs. (ideally overnight).
Corn and cucumber salsa
Mix the corn with the cucumber, turmeric, lime juice and salt, cover and set aside.
Heat the oil in a non-stick frying pan, fry the planted chicken for approx. 1 min. while stirring, remove from the pan. Heat the tortillas according to the package instructions, fill with creme fraîche, planted chicken, salsa, pimientos, onion and coriander. Serve with the lime.