Chipotle Chicken Tacos and Pineapple Chutney
with Cheese and Dressed Slaw
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
Try something new with our Chipotle Chicken Tacos and Pineapple Chutney. Tender, smoky chicken pieces are served with pineapple chutney, salad and yoghurt inside soft tortillas for a flavoursome meal.
Ingredients
450 grams
Potatoes
30 grams
Tomato Puree
20 grams
Chipotle Paste
2 unit(s)
British Chicken Breasts
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
120 grams
Sliced Carrot and Cabbage Mix
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
20 grams
Wild Rocket
40 grams
Pineapple Chutney
Not included in your delivery
1 tsp
Sugar for the Marinade
1 tbsp
Olive Oil for the Marinade
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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. Set aside.
In a small bowl, combine the tomato puree, chipotle paste, 1 tbsp of water per person, the sugar and olive oil for the marinade (see pantry for both amounts). Season with salt and pepper, then mix well.
Place the chicken in an ovenproof baking dish. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Spoon over the chipotle marinade, ensuring the pork is evenly coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, roast the potato wedges on the middle shelf until golden, 30-40 mins. Turn halfway through.
At the same time, roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar cheese.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the cider vinegar. Season with salt and pepper and mix together.
Add the coleslaw mix to the dressing, mix together and set aside.
Pop the tortillas (3 per person) into the oven to warm through, 2-3 mins.
Once cooked, transfer the chicken to a clean board and carefully cut into 2-3cm chunks. Pop back into the baking dish and toss in the sauce in the dish.
Just before you're ready to serve, add the rocket to the slaw and toss to coat.
Transfer the tortillas to your plates. Top with a small handful of the slaw, then the chicken pieces. Sprinkle over the cheese and drizzle over the pineapple chutney.
Serve the wedges and any remaining slaw alongside with some mayo (see pantry for amount) for dipping your chips in. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!
