Grand Bazaar Spiced Chicken Tacos
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Grand Bazaar Spiced Chicken Tacos

Grand Bazaar Spiced Chicken Tacos

with Garlicky White Sauce, Carrot Slaw & Golden Raisins

Our week just isn’t complete without taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together an epic spice bazaar-inspired sweet and savory taco mashup that’s sure to satisfy. You’ll add Tunisian-spiced chicken to a hot pan with charred bell pepper and onion and sauté to juicy perfection, then pile it all into soft, warm flour tortillas alongside creamy, lemony carrot slaw. With a sprinkle of golden raisins for chewy-sweet contrast and drizzle of savory, garlicky white sauce on top, taco Tuesday (or Thursday, or any day!) just got a dazzlingly delicious makeover.

Protein Smart
Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit

Bell Pepper

1 unit

Yellow Onion

1 unit


10 ounce

Chopped Chicken Breast

1 tablespoon

Turkish Spice Blend

1 teaspoon

Garlic Powder

3 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

4 ounce

Shredded Carrots

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 ounce

Golden Raisins

Not included in your delivery



1 tablespoon

Cooking Oil

¼ teaspoon


1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories710 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate78 g
Sugar20 g
Dietary Fiber4 g
Protein42 g
Cholesterol120 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Paper Towel
Small Bowl
Medium Bowl



• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Quarter lemon.

Make Filling

• Pat chicken* dry with paper towels; chop into bite-size pieces if necessary. Season all over with Turkish Spice Blend, half the garlic powder, salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) • Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a large pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes more. Taste and season with salt and pepper if desired.

Mix Sauce & Toss Slaw

• Meanwhile, in a small bowl, combine sour cream, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. • In a medium bowl, toss half the carrots (all for 4) with ¼ tsp sugar (½ tsp for 4), a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). Season with salt and pepper to taste.

Finish & Serve

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with chicken mixture and carrot slaw. Drizzle with sauce and sprinkle with raisins. Serve tacos with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.