Crispy Breaded Chipotle Chicken Tacos

Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over the smoked paprika, 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. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, pop half the red onion in a small bowl and add the rice vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside. Put the sour cream in a larger bowl and mix through the lime zest and a quarter of the chipotle. Season with salt and pepper and set aside.

Heat ½ cm of oil in a frying pan on medium high heat. While the oil heats up, chop each chicken thigh into 4 strips. Put the remaining chipotle in a bowl with the water (see ingredient list for amount) and season with salt and pepper. Mix together, then add the chicken thighs and turn to coat in the mixture. Add the cornflour, season with salt and toss together until the chicken is coated in the flour. IMPORTANT: Remember to wash your hands after handling raw chicken.

Once hot, carefully lay the floured chicken pieces in the hot oil and fry until golden brown and cooked through, 15 mins total. Turn the chicken every 2-3 mins and cook in batches of necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. While the chicken is cooking, reserve a couple of tbsp of the chipotle sour cream in a bowl (to dip your chips in later), then add the coleslaw mix to the remaining chipotle sour cream. Mix together.