Mindful Sodexo 
Fiery harissa chicken, cucumber, roasted corn, pickled onion & feta in soft tortillas with avocado mint yogurt sauce
Nutrition Facts:
Calories: 470, Carbs: 42g, Protein: 38g, Fat: 17g, Sat. Fat: 5g, Sodium: 540mg, Fiber: 3g
Prep Time: 35 to 40 minutes plus 15 minutes for soaking chiles Cook time: 30 to 40 minutes Yield: 4 servings; 2 tacos per serving Difficulty level: Intermediate
Honey Harissa Chicken Tacos
Ingredients
Prepare
Honey Harissa Chicken Tacos
- 8 (6-inch) flour tortillas
- 1 pound Honey Harissa Chicken
- 1/2 cup chopped cucumber
- 1/2 cup Roasted Corn
- 1/2 cup Pickled Red Onions
- 1/4 cup crumbled feta cheese
- 1/2 cup Avocado Mint Yogurt Sauce
- 1. Place two warmed tortillas on each plate and fill each with the following:
- 2 ounces harissa chicken (about 1/4 cup)
- 1 tablespoon diced cucumber
- 1 tablespoon roasted corn
- 1 tablespoon pickled onion
- 1 1/2 teaspoon feta cheese. - 2. Drizzle each taco with 1 tablespoon yogurt sauce. Enjoy immediately!
Pickled Red Onions (prepare the day before)(makes 1 cup)
- 1 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Place the onions in a small bowl and add the salt and oregano. Toss gently to coat.
- 2. Pour the lime juice and vinegar over the onions. Cover and place in the refrigerator for at least 24 hours to marinate. You can keep leftover pickled red onions covered in the refrigerator for up to 3 days.
Harissa Paste (makes 1 1/4 cups)
- 3 ounces dried Thai or New Mexican chili peppers (see Chef Tips)
- 1 cup hot water
- 3 peeled garlic cloves, about 2 teaspoons total
- 1/4 teaspoon whole coriander
- 3/4 teaspoon caraway
- 1 tablespoon olive oil
- 1/2 cup drained canned roasted red peppers
- 2 tablespoons tomato paste
- 1. Stem, seed, and break up the chiles. Soak in hot water for 15 minutes. Drain and discard excess liquid.
- 2. In a food processor, combine all ingredients. Process until smooth. Cover and keep in the refrigerator until ready to use. Use or freeze within three days.
Honey Harissa Chicken
- 20 ounces boneless skinless chicken breast cut into 1/2-inch cubes
- 2 tablespoons canola oil
- 2 tablespoons lemon juice
- 2 tablespoons Harissa Paste (see Chef’s Tips)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 1/2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1. Place the chicken in a preheated 325-degree Fahrenheit oven and roast for 15 to 20 minutes until it reaches a minimum internal temperature of 165 degrees Fahrenheit.
- 2. Combine oil, lemon juice, harissa paste, garlic powder, onion powder, cumin, honey and salt in a large bowl. Add chicken and toss evenly to combine. Keep warm until ready to use, or cool quickly and keep refrigerated if you are not using immediately.
Roasted Corn
- 1/2 teaspoon canola oil
- 3/4 cup frozen corn kernels, thawed and thoroughly drained & patted dry
- 1. Heat the oil in a medium skillet over medium-high heat.
- 2. Add the corn and toss with a spatula until the corn starts to pop and brown. Remove from the heat and quickly cool to room temperature.
- 3. Alternatively, toss the corn with the oil, place it on a baking sheet, and roast it at 425 degrees Fahrenheit for 5 to 7 minutes until it turns golden brown. Keep warm until ready to use.
Avocado Mint Yogurt Sauce
- 1/4 cup nonfat Greek yogurt
- 1/4 cup smoothly mashed avocado
- 1/4 teaspoon lime juice
- 1 1/2 teaspoons chopped mint
- 1. Whisk together the yogurt, avocado, and lime juice in a small bowl. Gently fold in the chopped mint. Cover and keep refrigerated until ready to use.
Chef Tips:
- Harissa paste is a traditional North African condiment; if you do not want to make your own, you can find it in some grocery stores, specialty retailers, or online. It is traditionally made with dried ripe baklouti peppers and can have a wide range of spiciness. Use your preferred type or blend of dried peppers when making it at home.
