I don't know who or how Taco Tuesday got started, but it sounds good to me. Though as you know, I tire of eating the same thing and am always looking for new ways to eat some of my favorite foods. I decided to mix up the conventional flavors and zeroed in on a peppery paste that I love to add to my cooking. And so I created my version of Chicken Harissa Tacos. I sauteed ground chicken with onions, garlic, and red pepper, and added a harissa spice blend as well as the paste. I topped with a simple carrot salad and a harissa yogurt sauce, and these tacos were delicious!
Ingredients for Chicken Harissa Tacos:
Chicken:
2 pounds ground chicken
1 large onion, chopped
4 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon Harissa paste (mild or spicy)
kosher salt
black pepper
Spice Blend:
combine...
2 tablespoons Harissa Spice Blend
1 teaspoon cumin
3/4 teaspoon coriander
Carrot Salad:
1 10-ounce bag shredded carrots
juice of 1/2 lemon
2 teaspoons olive oil
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
dash of cinnamon
Harissa Yogurt Sauce:
1 1/2 cups Greek yogurt
2 tablespoons Harissa Paste
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Serve tacos with flour tortillas, Carrot Salad, Harissa Yogurt Sauce and chopped scallions.
Time-Saving Tips: Prepare the yogurt sauce a few hours in advance and the carrot salad up to an hour in advance.
Let's see what we need.
We're ready to cook.
Combine the ingredients for the yogurt sauce and refrigerate.
Toss the Carrot Salad ingredients together and set aside.
Stir the broth and 1 tablespoon of harissa paste together.
Saute the onion and red bell pepper in 2 tablespoons of grapeseed oil for 5 minutes without browning. Add the garlic and stir until fragrant and then add the spice mix. Combine the spices and vegetables and then add the chicken; season with salt and pepper. When the chicken is no longer pink, pour in the broth mixture and simmer for 8-10 minutes.
They're ready! Chicken Harissa Tacos are so delicious, and a great flavor change from the tacos we know so well. I like to add the meat, sauce, lettuce, carrot salad, scallions, cilantro, and a few extra drops of the harissa paste. And leftovers are great the next day, too.
Enjoy!
Chicken Harissa Tacos:
Chicken:
2 pounds ground chicken
1 large onion, chopped
4 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon Harissa paste (mild or spicy)
kosher salt
black pepper
Spice Blend:
combine...
2 tablespoons Harissa Spice Blend
1 teaspoon cumin
3/4 teaspoon coriander
Carrot Salad:
1 10-ounce bag shredded carrots
juice of 1/2 lemon
2 teaspoons olive oil
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
dash of cinnamon
Harissa Yogurt Sauce:
1 1/2 cups Greek yogurt
2 tablespoons Harissa Paste
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Serve tacos with flour tortillas, Carrot Salad, Harissa Yogurt Sauce and chopped scallions.
Combine the ingredients for the yogurt sauce and refrigerate.
Toss the Carrot Salad ingredients together and set aside.
Stir the broth and 1 tablespoon of harissa paste together.
Saute the onion and red bell pepper in 2 tablespoons of grapeseed oil for 5 minutes without browning. Add the garlic and stir until fragrant and then add the spice mix. Combine the spices and vegetables and then add the chicken; season with salt and pepper. When the chicken is no longer pink, pour in the broth mixture and simmer for 8-10 minutes.
Time-Saving Tips: Prepare the yogurt sauce a few hours in advance and the carrot salad up to an hour in advance.
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