Crispy Breaded Cheesy Chipotle BBQ Chicken Tacos
with Wedges, Creamy Baby Gem and Baby Plum Salad
Inspired by some of the world's most popular street food, these tasty Crispy Breaded Chipotle Chicken Tacos are perfect for a casual sharing-style dinner.
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 war 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.
Ingredients
450 grams
Potatoes
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
20 grams
Chipotle Paste
96 grams
BBQ Sauce
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 unit(s)
Egg
1 tsp
Sugar for the Dressing
¼ tsp
Salt for the Breadcrumbs
Nutritional information
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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the cheese.
Trim the baby gem, halve lengthways, then thinly slice.
Halve the baby plum tomatoes.
In a small bowl, combine the BBQ sauce with half the chipotle. Set aside for later.
Slice the chicken breasts widthways into 2cm thin strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a bowl and whisk in the remaining chipotle paste.
In another bowl, combine the breadcrumbs and salt for the breadcrumbs (see pantry for amount).
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, lay in the chicken. Season with salt and pepper. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
When the wedges have 1-2 mins left, pop the tortillas (2 per person) into the oven to warm through.
In a medium bowl, combine the red wine vingar, soured cream and sugar for the dressing (see pantry for amount). Season with salt and pepper, add the baby gem and mix well.
When everything's ready, lay the tortillas onto your serving plates.
Share a handful of the baby gem between the tortillas, top with the nuggets, drizzle the chipotle bbq sauce and sprinkle over the cheese to finish.
Toss the remaining baby gem salad with the baby plums and serve on the side along with your wedges.
Enjoy!
