Crispy Chicken Strip and Chilli Chorizo Tacos

Meanwhile, heat a medium frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once browned, stir in the sweet chilli sauce and water for the sauce (see pantry for amount). Bubble until thickened, 3-4 mins, then transfer to a bowl (keep the pan - you'll use it again).

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and season with the salt (see pantry for amount) and pepper. 

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

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.

Clean out the (now empty) frying pan back and pop back on high heat. 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, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Once browned, transfer the chicken to another baking tray. Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, halve the baby plum tomatoes. In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and cider vinegar. Season with salt and pepper. 

Stir the tomatoes into the dressing, then set aside. 

In another bowl, mix together the creme fraiche and chipotle paste (use less if you'd prefer things milder), then set aside.

Just before you're ready to serve, pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.