Quick Peri Peri Chorizo, Chicken and Corn Tacos
with Spiced Chips, Soured Cream and Baby Leaf Salad
- Milk
- Wheat
- Cereals containing gluten
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Ready in just 25 minutes, these Quick Peri Peri Chorizo, CHicken and Corn Tacos are full of flavour. Whilst peri peri gives some of the flavour, the smoky chorizo pairs beautifully with the corn to bring a balance of salty and sweet.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 unit(s)
Red Onion
160 grams
Sweetcorn
1 unit(s)
Intense™ Tomato
120 grams
Diced Chorizo
(Contains: Milk)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
50 grams
Baby Leaf Mix
240 grams
Diced British Chicken Breast
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the potatoes into a microwave-safe bowl and add a splash of cold water.
c) Cover the bowl tightly with cling film, then microwave on high until tender, 5 mins.
d) Once cooked, drain away any excess water from the bowl and allow to steam dry, 1 min.
a) Pop the chips onto a large baking tray. Drizzle with a generous amount of oil, season with salt and pepper and half the peri peri seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
b) When the oven is hot, bake on the top shelf until golden, 16-18 mins. Turn halfway through. TIP: Alternatively, if you don't have a microwave, you can bake the chips without microwaving. Bake for 25-30 mins. Turn halfway through.
a) Meanwhile, halve, peel and thinly slice the red onion. Drain the sweetcorn.
b) Chop the Intense™ tomato into 1cm chunks.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken to the pan and season with salt and pepper. Fry until browned, 4-5 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Next, add the chorizo, sweetcorn and onion and fry until the chorizo starts to brown and the onion softens, 4-5 mins more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Once softened, add the remaining peri peri seasoning and fry until fragrant, 1 min. TIP: Add a little more oil if it's looking a little dry.
a) Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
a) When everything's ready, lay the tortillas onto your serving plates (2 per person).
b) To make your tacos, spread the base of each tortilla with the soured cream, then top with the baby leaves, peri peri chorizo and chicken mixture and scatter over the tomato.
c) Serve the quick chips and any remaining salad alongside, drizzling some olive oil over the leaves to finish.
