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Texas BBQ Style Crispy Breaded Chicken Tacos
Texas BBQ Style Crispy Breaded Chicken Tacos

Texas BBQ Style Crispy Breaded Chicken Tacos

with Cheesy Bacon Wedges and Creamy Baby Gem & Tomato Salad

Pairing chicken breast with bacon, these indulgent Texas BBQ Style Crispy Breaded Chicken Tacos bring a restaurant quality experience straight into your home.

Tags:
Egg(s) not included
Spicy
High Protein
Family Friendly
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.

Total50 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

20 grams

Chipotle Paste

96 grams

BBQ Sauce

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

60 grams

British Smoked Bacon Lardons

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

1 tsp

Sugar for the Dressing

Nutritional information

Energy (kJ)4449 kJ
Energy (kcal)1063 kcal
Fat35.5 g
of which saturates16.5 g
Carbohydrate129.4 g
of which sugars18.7 g
Dietary Fibre10 g
Protein62.4 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grater
Small Bowl
Bowl
Whisk
Pan
Medium Bowl

Instructions

Bake the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, grate the cheese.

Trim the baby gem, halve lengthways, then thinly slice.

Halve the baby plum tomatoes.

In a small bowl, combine the BBQ sauce with half the chipotle (add less if you'd prefer things milder). Set aside for later.

Crumb the Chicken
3

Slice the chicken breasts widthways into 2cm thin strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a bowl and whisk in the remaining chipotle paste.

In another bowl, combine the breadcrumbs and the salt (see pantry for amount).

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Time to Fry
4

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

Once hot, lay in the chicken. Season with salt and pepper.

Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

Finishing Touches
5

When the wedges have 10 mins left, sprinkle over the bacon lardons and grated cheese, then return to the oven and roast until the bacon is golden and the cheese has melted, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the wedges have 2 mins left, pop the tortillas (2 per person) into the oven to warm through.

In a medium bowl, combine the soured cream and sugar for the dressing (see pantry for amount). Season with salt and pepper, add the baby gem and mix well.

Assemble and Serve
6

When everything's ready, lay the tortillas onto your serving plates.

Share a handful of the baby gem between the tortillas. Top with the breaded chicken and drizzle with the chipotle BBQ sauce to finish.

Toss the remaining baby gem salad with the baby plum tomatoes.

Serve your tacos with the salad and cheesy bacon wedges alongside.

Enjoy!

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