Mexican Spiced Sweet Chilli Chicken Tacos and Chips
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Mexican Spiced Sweet Chilli Chicken Tacos and Chips

with Baby Gem Salad and Tomato Salsa

Tags:
Calorie Smart
Allergens:
Sulphites
Cereals 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 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 time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

30 grams

Hot Sauce

48 grams

Sweet Chilli Sauce

240 grams

Diced British Chicken Breast

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

sideBannerName

Nutritional information

Energy (kJ)2546 kJ
Energy (kcal)608 kcal
Fat5.8 g
of which saturates2.1 g
Carbohydrate97.2 g
of which sugars17.8 g
Protein42.1 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Grater
Large Bowl
Small Bowl
Large Frying Pan

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, trim the baby gem, halve lengthways, then thinly slice.

Cut the tomato into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

3

In a large bowl, combine the red wine vinegar, a pinch of sugar and a drizzle of oil. Season with salt and pepper. This is your salad dressing.

In a small bowl, combine the hot sauce and sweet chilli sauce.

Set both aside for now.

4

When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

Stir the garlic and Mexican style spice into the chicken and fry until fragrant, 1 min.

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

Add the baby gem to the salad dressing and toss.

6

Share the tacos between your plates.

Load on the salad, then top with the spiced chicken. Drizzle over the sweet chilli and hot sauce mix, then top with the tomato.

Serve the chips alongside.

Enjoy!