Crispy Chicken Strip and Chilli Chorizo Tacos

Name: Crispy Chicken Strip and Chilli Chorizo Tacos with Chipotle Soured Cream, Wedges and Tomato, Avocado & Baby Gem Salad
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 grams Potatoes; 60 grams Diced Chorizo**; 32 grams Sweet Chilli Sauce; 2 unit(s) British Chicken Breasts**; 50 grams Breadcrumbs; 125 grams Baby Plum Tomatoes; 1 unit(s) Baby Gem Lettuce**; 1 unit(s) Avocado; 15 milliliter(s) Cider Vinegar; 75 grams Soured Cream**; 20 grams Chipotle Paste; 6 unit(s) Plain Taco Tortillas; 50 grams Greek Style Salad Cheese**; 100 milliliter(s) Water for the Sauce; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; 1 tbsp Olive Oil for the Dressing

with Chipotle Soured Cream, Wedges and Tomato, Avocado & Baby Gem Salad

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Pairing chicken breast with chorizo, these indulgent Crispy Chicken Strip and Chilli Chorizo Tacos bring a restaurant quality experience straight into your home.

Tags:

Egg(s) not included

•Spicy

•High Protein

Allergens:

Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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.

Total50 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

60 grams

Diced Chorizo**

32 grams

Sweet Chilli Sauce

2 unit(s)

British Chicken Breasts**

50 grams

Breadcrumbs

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce**

1 unit(s)

Avocado

15 milliliter(s)

Cider Vinegar

75 grams

Soured Cream**

20 grams

Chipotle Paste

6 unit(s)

Plain Taco Tortillas

50 grams

Greek Style Salad Cheese**

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)5686 kJ

Energy (kcal)1359 kcal

Fat59.9 g

of which saturates21.7 g

Carbohydrate135.2 g

of which sugars17 g

Dietary Fiber14.1 g

Protein68.3 g

Salt6.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop them 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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. Trim the baby gem, halve lengthways, then thinly slice. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

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 soured cream 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.

When the chicken is ready, cut it into strips. Toss the baby gem and avocado in the tomato bowl.

Lay the warmed tortillas on your plates, then spread over a spoonful of chipotle soured cream. Top each with some salad, chicken strips and a spoonful of sweet chilli chorizo - as much as you'd like. Crumble the Greek style salad cheese over the tacos to finish.

Serve your tacos with the wedges and remaining salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!