Crispy Buffalo Chicken Tacos and Chips
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Crispy Buffalo Chicken Tacos and Chips

Crispy Buffalo Chicken Tacos and Chips

with Cheddar and Honey Mustard Baby Gem Salad

Inspired by some of the world's most popular street food, these tasty Crispy Buffalo Chicken Tacos and Chips are perfect for a casual sharing-style dinner.

Egg(s) not included
High Protein
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)

British Chicken Breasts

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Baby Gem Lettuce

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

30 grams

Sriracha Sauce

30 grams


75 grams

Creme Fraiche

(Contains Milk)

8.5 grams

Wholegrain Mustard

(Contains Mustard)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1 unit(s)


¼ tsp

Salt for the Breadcrumbs

100 milliliter(s)

Water for the Sauce

1.5 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)5111 kJ
Energy (kcal)1222 kcal
Fat48.9 g
of which saturates16.3 g
Carbohydrate134.6 g
of which sugars22.3 g
Protein64.5 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Baking Paper
Rolling Pin
Medium Saucepan
Small Bowl
Large Frying Pan
Medium Bowl


Chip, Chip, Hooray

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Bread the Chicken

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. In another medium bowl, combine the breadcrumbs, Central American style spice mix and the salt (see pantry for amount).

Dip the chicken 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.

Time to Fry

Pop a large frying pan on high heat and add enough oil to 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, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a large baking tray, then bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Make your Buffalo Sauce

While the chicken bakes, grate the Cheddar cheese. Trim the baby gem, halve lengthways, then thinly slice.

Carefully discard the hot oil from the chicken pan, then wipe out and return to medium-high heat.

Pour in the cider vinegar and water for the sauce (see pantry for amount). Bring to the boil, then simmer until reduced by half, 2-3 mins.

Stir in the sriracha and half the honey and cook until thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Finishing Touches

Once your buffalo sauce has thickened, stir through the creme fraiche until piping hot, 1-2 mins. Season with salt and pepper.

Add a splash of water if it's a little too thick, then remove from the heat.

Put the mustard (see ingredients for amount) and honey in a medium bowl, add the olive oil (see pantry for amount) and season with salt and pepper. Mix together. When the chips have 5 mins left, add the baby gem to the honey and mustard dressing and toss to coat.

Pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.

Assemble and Serve

When everything's ready, thinly slice the crispy chicken widthways into 2cm thick slices.

Share the tortillas between your plates. Top with the salad, crispy chicken slices, a drizzle of buffalo sauce and a sprinkle of cheese - as much as you'd like.

Serve your tacos and chips with the mayo (see pantry for amount) for dipping. TIP: Tacos are best enjoyed eaten by hand - get stuck in!