ZZ2 farm land

Harissa Chicken Tacos

Harissa Chicken Tacos



Total Time: +/- 




olive oil, for cooking

30ml (2 tbls) harissa paste

4 free range chicken fillets, lightly pounded

80ml (1/3 cup) water

125ml (½ cup) natural yoghurt


300g ZZ2 Romanita tomatoes, diced

2 nectarines, finely diced

a handful of mint and coriander, roughly chopped

2 scallions, diced

1 red chilli, seeds removed and thinly sliced

15ml (1 tbsl) lemon juice

20ml extra virgin olive oil

salt and black pepper

Avocado cream

1 avocado

125ml (½ cup) plain full cream yoghurt

15ml (1 tbsl) lemon juice

salt and black pepper

To serve

8 medium or 4 large flour tortillas, warmed

2 baby gem lettuces, shredded

grated cheddar, to serve


Rub the harissa paste over the chicken and set aside for 30 minutes to marinate.

For the salsa, combine all the ingredients in a bowl and toss gently to coat. Chill until serving.

To make the avocado cream, place the avo, yoghurt and lemon juice in a processor. Blitz until smooth. Season lightly, then chill.

Heat 1 tablespoon olive oil in a griddle pan. Season the chicken on both sides with salt and pepper. Cook on one side, without turning, about 4 minutes, then turn and cook for another 3-4 minutes. Add the water and simmer until the sauce thickens. Stir in the yoghurt and heat through. Slice the chicken into strips.

To serve, spread the avo cream onto the warm tortillas, top with lettuce, cheese, chicken strips and heaps of fresh salsa.

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