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Fried Chicken Tacos

with Chips and Zesty Slaw

Allergens:
Cereals containing gluten
Egg
Mustard

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 Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

4 unit(s)

Chicken Thighs

1 unit(s)

Lime

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains Egg, Mustard)

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

48 grams

Sweet Chilli Sauce

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

½ tsp

Sugar for the Dressing

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Nutritional information

Energy (kJ)4211 kJ
Energy (kcal)1006 kcal
Fat36.1 g
of which saturates9.9 g
Carbohydrate117.5 g
of which sugars19.1 g
Protein58.1 g
Salt2.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Plate
Medium Bowl
Large Frying Pan
Zester

Instructions

1

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.

2

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, season with salt for the breadcrumbs (see pantry for amount) and pepper.

Season the chicken with salt and pepper. 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.

3

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 the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total.

Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

4

While the chicken is frying, zest and cut the lime into wedges. 

In a medium bowl, mix together the coleslaw mix, lime zest, a squeeze of lime juice, mayonnaise and sugar for the dressing (see pantry for amount).

Season with salt and pepper. 

5

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

Transfer your chicken to a board and slice widthways into 1cm strips. 

6

Share the tortillas to your serving plates, add a spoonful of coleslaw. Top with the chicken and drizzle over the sweet chilli sauce. 

Serve with your chips alongside and any remaining lime wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in! 

Enjoy!