Quick Hot Honey Peri Peri Chicken and Pepper Tacos
with Spiced Potatoes and Cheddar Cheese
Mixing spicy hot sauce with sweet honey makes the perfect glaze for these Quick Hot Honey Chicken Tacos. Ready in less than 25 minutes, you'll also toss potatoes with a quick Cajun spiced butter.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
30 grams
Mature Cheddar Cheese
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
240 grams
Diced British Chicken Breast
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
50 grams
Hot Sauce
15 grams
Honey
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
30 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas. Boil a full kettle.
b) Halve the salad potatoes (no need to peel). Halve any larger potatoes again.
c) Pour the boiled water into a medium saucepan with ½ tsp salt and bring back to the boil on high heat.
d) Add the potatoes to the water, lower the heat to medium and cook until tender, 12-15 mins.
a) Meanwhile, halve, peel and thinly slice the red onion.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Grate the Cheddar cheese.
d) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken, red onion and bell pepper to the pan. Sprinkle over half the peri peri seasoning and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Stir-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. It's cooked when no longer pink in the middle.
a) When the potatoes are cooked, drain in a colander and allow to steam for a few mins.
b) Return the potato pan to medium heat and melt half the butter (see pantry for amount).
c) Add the remaining Peri Peri seasoning and a pinch of sugar. Cook until fragrant, 30 secs.
d) Add the potatoes back to the pan and toss to coat in the spiced butter. Season with salt and pepper. Remove from the heat and cover to keep warm.
a) Once cooked, add the hot sauce, honey and remaining butter (see pantry for amount) to the pan with the chicken and veg. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Allow to melt and stir to combine, 1 min. Toss to coat the chicken, then remove from the heat.
c) Pile the tortillas (2 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
d) If you're using the oven, pop them into the oven to warm through, 1-2 mins.
a) When everything's ready, add the leaves to the dressing bowl and toss to coat.
b) Share the tortillas between your plates. Spread over the mayo (see pantry for amount).
c) Top with the baby leaf salad, chicken and veg. Drizzle over any remaining sauce from the pan. Sprinkle over the cheese.
d) Serve the buttery spiced potatoes alongside.
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