Moroccan Tacos with Spicy Chicken and White Sauce (Street Sandwich)
Let me tell you about a little gem from the streets of Morocco, the Moroccan taco! It's a generous sandwich, crispy and creamy at the same time, that has won over all food lovers. In my version, chicken is marinated with authentic spices like cumin and paprika, then wrapped in soft bread with golden fries and a fresh, light white yogurt sauce. This dish is perfect for a quick lunch or a friendly dinner. So, you might be wondering what spices are essential in Moroccan cuisine? Cumin, paprika, turmeric, and ginger are my go-to spices—they bring warmth and depth. For an even more local touch, feel free to replace the tortilla with a homemade batbout. You'll love it, I promise!
Ingredients
- Tortilla or Moroccan bread (batbout)4 pieces
- Chicken fillets400 g
- Plain yogurt200 g
- Garlic2 cloves
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Turmeric1/2 teaspoon
- Ground ginger1/2 teaspoon
- Olive oil2 tablespoons
- Onion1 small
- Fresh or frozen french fries300 g
- Melting cheese (like emmental) grated150 g
- Fresh parsleya few sprigs
- Salt and black pepperto taste
Instructions
- 1
In a bowl, mix 150 g of yogurt, lemon juice, pressed garlic, salt and pepper for the white sauce. Refrigerate.
- 2
Cut the chicken into thin strips. Mix the spices (cumin, paprika, turmeric, ginger) with a drizzle of olive oil and coat the chicken. Let marinate for 10 minutes.
- 3
Heat a pan with remaining olive oil and sauté the chopped onion. Add the chicken and cook for 10-12 minutes until golden and cooked through.
- 4
Prepare your french fries (either by frying or baking) and season with salt.
- 5
Warm the breads. On each bread, place a portion of fries, spicy chicken, grated cheese, and generously drizzle with the white sauce. Sprinkle with chopped parsley.
- 6
Fold the bread into a taco or sandwich shape and briefly grill in a hot pan to melt the cheese. Serve hot.
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