Chipotle Chicken Tacos and Lime-Tomato Salsa
with Chips, Baby Gem and Greek Style Cheese
- Wheat
- Cereals containing gluten
- Milk
- Celery
- Mustard
- May contain traces of allergens
Perfect for an indulgent midweek meal, these Chipotle Chicken Tacos and Lime-Tomato Salsa are a twist on a Mexican classic. Pile your tortillas with salad, spiced chicken, a quick salsa and cheese.
Ingredients
450 grams
Potatoes
240 grams
Diced British Chicken Breast
1 unit(s)
Intense™ Tomato
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Lime
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
20 grams
Chipotle Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Salsa
1 tbsp
Honey
2 tbsp
Water
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, cut the tomato into 1cm chunks.
Trim the baby gem, halve lengthways, then thinly slice.
Cut the lime into wedges.
In a small bowl, mix the diced tomato, a good squeeze of lime juice and the sugar for the salsa (see pantry for amount).
Set aside for now.
Just before everything's ready, pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.
When the chicken is cooked, stir in the chipotle sauce, honey and water (see pantry for both amounts) until combined.
When everything's ready, lay the tortillas onto your serving plates (3 per person).
To make your tacos, top the base of each tortilla with the sliced baby gem, then top with the chicken and tomato salsa.
Finish by drizzling over the mayo (see pantry for amount) and crumbling over the Greek style salad cheese. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!
Serve the chips alongside, with any remaining lime wedges for squeezing over.
