Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Halve, peel and thinly slice the onion. Zest and halve the lime. 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, chop into 1cm chunks.
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.
Once the chicken is cooked, remove from the pan onto a plate lined with kitchen roll. Pop the tacos on the middle shelf of the oven to warm through for the last 2-3 mins of wedge cooking time. Serve the tacos with the creamy colelaw, then the crispy chicken. Crumble over the feta and finish with the avocado, squeeze of lime juice and the red onion pickle. Serve the paprika wedges on the side with the remaining chipotle sour cream to dip the wedges into.