We love good Chicken Taco With Street Corn & Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Super Soft Tortilla with Whole Wheat(ContainsCereals containing gluten)
Diced Chicken Thigh
Chicken Stock Powder
Water for the Sauce
Olive Oil for the Salsa
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Halve, peel and thinly slice the red onion. Halve the red pepper and discard the core and seeds. Chop into 2cm sized chunks. Grate the cheddar. Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander then pop in a bowl. Using the back of a fork lightly crush the beans. Drain and rinse the sweetcorn.
Place a cereal bowl upside down on your chopping board. Prick your tortillas all over with a fork. Shape one of your tortillas around the outside of the bowl (to make your taco bowl shape!). Use a sheet of foil to mould round the tortilla (and also take the shape of the bowl), press firmly down around the shape of the bowl folding up the excess foil around the outside of the bowl. Lift the foil wrapped tortilla off of the bowl and place right side up on a baking tray. Repeat for the other tortillas (2 per person). Bake in your oven until browned and crispy, 6-8 mins. Once cooked, remove from the oven and set aside.
Meanwhile, heat a splash of oil in a large frying pan on a medium high heat. When hot, add the chicken and cook until browned all over, 4-5 mins. Add the pepper and onion and cook until tender and starting to colour, another 4-5 minutes. Add the garlic and Mexican spice and cook stirring frequently for 1 minute. Add the passata, crushed beans, chicken stock and water (see ingredients for amount). Simmer until reduced to a thick sauce, 3-5 minutes IMPORTANT: The chicken is cooked when it is no longer pink in the middle.Once cooked, taste and season with salt and pepper.
Whilst the filling cooks, Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and cut into 2cm chunks. Mix the oil (see ingredients for amount), zest and a squeeze of lime juice, season with salt and pepper. Add the avocado and sweetcorn to the dressing and stir to coat.
Place 2 taco bowls on each plate and fill with the chicken fajita mix. Sprinkle over the grated cheddar followed by the avocado corn salsa. Crumble the feta over, sprinkle the chili flakes (add less if you don't like too much heat) and a lime wedge to squeeze over. Serve the wedges on the side and enjoy!