Mexican Spiced THIS™ Isn't Chicken Tacos
with Fries, Avocado Salsa and Charred Corn Slaw
Inspired by some of the world's most popular street food, these tasty Mexican Spiced THIS™ Isn't Chicken Tacos are perfect for a casual sharing-style vegetarian dinner.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime
150 grams
Sweetcorn
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
50 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Mexican Style Spice Mix
170 grams
THIS™ Isn't Chicken Plant-Based Pieces
(Contains: Soya May contain traces of: Cereals containing gluten)
120 grams
Coleslaw Mix
4 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries 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.
Meanwhile, zest and halve the lime. Drain the sweetcorn in a sieve.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
In the meantime, in a small bowl, combine half the mayo with the lime zest, a pinch of salt and a splash of water. Set aside.
Once charred, transfer the corn to a large bowl and set aside.
Cut the tomato into 1cm chunks.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
In a medium bowl, mix together the tomato, avocado and half the lime juice. Season with salt and pepper, then set your salsa aside for now.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the panko breadcrumbs into another bowl with the Mexican style spice mix. Season with salt and pepper. Mix to combine.
Season the THIS™ Isn't Chicken pieces with salt (see pantry for amount) and pepper. Dip the pieces into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate.
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 THIS™ Isn't Chicken fries properly - heat for 2-3 mins.
Once hot, carefully add the THIS™ Isn't Chicken pieces into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Meanwhile, add the coleslaw mix, remaining mayo and lime juice to the bowl of corn. Season with salt and pepper and toss to combine.
When almost ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Share the tortillas between your serving plates. Add a spoonful of slaw down the middle, top with the crispy THIS Isn't Chicken™ and avocado salsa, then drizzle over the zesty mayo - as much as you'd like.
Serve with your fries and remaining charred corn slaw alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
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