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Popcorn Chicken Tacos
Popcorn Chicken Tacos

Popcorn Chicken Tacos

with Chorizo Jam and Wedges

.

Tags:
Spicy
Allergens:
Milk
Cereals containing gluten

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.

Total45 minutes
Active 45 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

75

Soured Cream

(Contains: Milk)

20

Chipotle Paste

1

Lime

450

Potatoes

1

Smoked Paprika

90

Chorizo

1

Red Pepper Chilli Jelly

50

Panko Breadcrumbs

(Contains: Cereals containing gluten)

20

Cornflour

260

Diced Chicken Breast

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

1

Olive Oil for the Dressing

1

Sugar

100

Water for the Sauce

75

Water for the Batter

Nutritional information

Energy (kcal)858 kcal
Energy (kJ)3589 kJ
Fat30 g
of which saturates11 g
Carbohydrate93 g
of which sugars14 g
Protein57 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Bowl
Knife
Baking Tray
Grill Pan
Measuring Cups
Bowl
Plate
Whisk
Paper Towel

Instructions

Prep
1

Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Halve the lime. Add the oil (see ingredients for amount) and a squeeze of lime to a medium bowl, season with salt and pepper, mix to combine. Keep the dressing aside for now. Cut the remaining lime into wedges. Add the soured cream and chipotle (see ingredients for amount) to another bowl, mix to combine.

Start the Wedges
2

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large, low-sided, wide baking tray. Drizzle with oil, sprinkle over half the smoked paprika, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out

Let's Jam
3

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat. Add the chorizo and fry until it starts to brown on the outside, 3-4 mins. Stir in the red pepper & chilli jelly, sugar and the water for the sauce (see ingredients for both amounts). Bubble until thickened, 3-4 mins, then set aside.

Prep the Chicken
4

Pop the panko breadcrumbs into a bowl and season with salt and pepper. Pop the cornflour and remaining smoked paprika into another bowl, add the water for the batter (see ingredients for amount). Season with salt and pepper and whisk until well combined. Pour enough oil into a frying pan so that it is 2cm deep. Put on high heat. Meanwhile, dip the chicken into the cornflour mixture, then the breadcrumbs, ensuring it's completely coated. Pop the chicken onto a plate. IMPORTANT: Wash your hands after handling chicken and its packaging.

Cook the Chicken
5

Once the oil is hot, carefully lay the chicken pieces into the pan and fry until golden-brown and cooked through, 6-8 mins total. Turn every 2-3 mins. Once cooked, transfer the chicken pieces to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve
6

Just before you're ready to serve, pop the tacos into the oven to warm, 2-3 mins. Once everything is ready, add the baby gem and baby plum tomatoes to the dressing bowl, toss to coat. Lay 3 tacos per person onto each plate. Spread the soured cream mix over the tacos. Top with some salad, popcorn chicken, and chorizo jam. Serve with the wedges, lime and any leftover salad alongside. Enjoy!

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