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Popcorn Chicken Tacos

Popcorn Chicken Tacos

with Chorizo Jam and Wedges

Street Food
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Allergens:MilkCereals 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 conflict 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

75 grams

Soured Cream


1 sachet

Chipotle Paste

1 unit(s)


450 grams


1 sachet

Smoked Paprika

90 grams


1 pot(s)

Red Pepper Chilli Jam

50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

20 grams


280 grams

Diced Chicken Breast

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp


100 milliliter(s)

Water for the Sauce

75 milliliter(s)

Water for Batter

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3589 kJ
Energy (kcal)858 kcal
Fat30.0 g
of which saturates11.0 g
Carbohydrate93 g
of which sugars14.0 g
Protein57 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Medium Bowl
Baking Tray
Frying Pan
Measuring Cups
Kitchen Paper
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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!