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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
  • 3 garlic clove, cut in half
  • 1 tbsp sweet paprika
  • 0.5 tsp caraway seeds
  • 1 tsp dried oregano
  • 1 pinch ground cloves
  • 0.75 dl pineapple juice
  • 0.5 tsp salt
  • 0.5 tbsp harissa
  • 2 tbsp white wine vinegar
  • 400 g planted chicken
Corn and cucumber salsa
  • 0.5 cucumbers, deseeded, diced
  • 2 pieces cooked corn cobs, Maiskörner vom Kolben geschnitten
  • 0.25 tsp salt
  • 1 bunch coriander, finely chopped
  • 1 lime, the whole juice
  • a little oil
  • 8 mini-tortillas
  • 150 g coconut milk yoghurt
  • 1 bunch coriander, leaves plucked to pieces
  • 2 lime, cut into wedges
  • 4 pimientos de padrón, deseeded, cut into rings
  • 1 red onion, cut into rings
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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 yoghurt, planted chicken, salsa, pimientos, onion and coriander. Serve with the lime.