Crispy Chicken Strip Tacos
with Sweet Chilli Chorizo, Chipotle Creme Fraiche and Wedges
These Crispy Chicken Strip Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
125
Baby Plum Tomatoes
15
Cider Vinegar
(Contains Sulphites)
75
Creme Fraiche
(Contains Milk)
20
Chipotle Paste
450
Potatoes
90
Chorizo
32
Sweet Chilli Sauce
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Chicken Breasts
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Pea Shoots
Not included in your delivery
1
Olive Oil for the Dressing
100
Water for the Sauce
1
Egg
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
