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Crispy Chicken Strip Tacos

Crispy Chicken Strip Tacos

with Sweet Chilli Chorizo, Chipotle Creme Fraiche and Wedges

Street Food
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These Crispy Chicken Strip Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Spicy
Allergens:SulphitesMilkCereals 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 conflict 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 Time50 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

125 grams

Baby Plum Tomatoes

1 sachet

Cider Vinegar

(ContainsSulphites)

75 grams

Creme Fraiche

(ContainsMilk)

1 sachet

Chipotle Paste

450 grams

Potatoes

90 grams

Chorizo

32 grams

Sweet Chilli Sauce

50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 unit(s)

Chicken Fillet

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

1 unit(s)

Egg

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4783 kJ
Energy (kcal)1143 kcal
Fat43.3 g
of which saturates17.2 g
Carbohydrate118.1 g
of which sugars15.9 g
Protein70.3 g
Salt4.37 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Tray
Frying Pan
Whisk
Clingfilm
Saucepan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the baby plum tomatoes. In a medium bowl, combine the olive oil for the dressing (see ingredients for amount) and cider vinegar. Season with salt and pepper.
Add the tomatoes to the dressing, stir to coat, 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.

2

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.

3

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.
Stir in the sweet chilli sauce and water for the sauce (see ingredients for amount). Bubble until thickened, 3-4 mins, then remove from the heat.
Set the pan aside.

4

Crack the egg (see ingredients for amount) into a medium bowl and whisk.
Put the panko breadcrumbs into another bowl, season with salt and pepper.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick.
Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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.

5

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.
Once 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 if necessary.
Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

Just before you're ready to serve, pop the tortillas into the oven to warm through, 1-2 mins.
When ready, toss the pea shoots in the dressing. Cut the fried chicken into strips.
Lay the warmed tortillas on your plates (3 per person), then spread over a spoonful of chipotle creme fraiche. Top each with some salad, a chicken strip, then a spoonful of sweet chilli chorizo.
Serve your tacos with the wedges and remaining salad alongside. Enjoy!