Crispy Breaded Chipotle Chicken Tacos
with Paprika Wedges, Creamy Slaw and Avocado
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
1 unit(s)
Avocado
1 sachet(s)
Smoked Paprika
150 grams
Soured Cream
(Contains Milk)
20 grams
Chipotle Paste
120 grams
Coleslaw Mix
75 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Cornflour
4 unit(s)
British Chicken Thighs
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
100 grams
Feta Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
50 milliliter(s)
Water for the Chicken
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).
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper.
Toss to coat, then 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, 25-30 mins. Turn halfway through.
Meanwhile, in a large bowl, mix together the soured cream and half the chipotle (add less if you'd prefer things milder). Season with salt and pepper.
Reserve 2 tbsp per person of the chipotle soured cream and set aside in a small bowl for serving.
Add the coleslaw mix to the large bowl and stir to evenly coat. Set your slaw aside.
Pop the breadcrumbs in a medium bowl, season with the salt for the breadcrumbs (see pantry for amount) and pepper.
In another medium bowl, mix the cornflour, remaining chipotle and the water for the chicken (see pantry for amount) until combined.
Season the chicken, then cut each thigh into 4 pieces.
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.
Meanwhile, dip the chicken pieces into the cornflour mixture, then the breadcrumbs, ensuring they're completely coated. Pop onto a plate and discard any cornflour left in the bowl.
Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat as necessary.
Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the wedges have 1-2 mins left, pop the tortillas (3 per person) into the oven to warm through.
When everything's ready, lay the tortillas onto your serving plates.
To make your tacos, spread the base of each tortilla with the reserved chipotle soured cream, then top with the crispy chicken and avocado. Finish by crumbling over the feta cheese.
Serve the paprika wedges and slaw on the side.
Enjoy!
