Crispy Breaded Chipotle Chicken Tacos
with Feta, Paprika Wedges & Coleslaw
These Crispy Breaded Chipotle Chicken Tacos are bursting full of luxury flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
1
Avocado
1
Smoked Paprika
150
Soured Cream
(Contains Milk)
20
Chipotle Paste
120
Coleslaw Mix
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
50
Cornflour
4
British Chicken Thighs
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
100
Feta Cheese
Not included in your delivery
50
Water for the Chicken
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board, chop into 1cm chunks.
Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, put the sour cream in a large bowl and mix through half the chipotle. Season with salt and pepper and reserve 2 tbsp per person of the soured cream mix into a smaller bowl. Add the coleslaw mix to the bigger bowl of soured cream mixture, stir to evenly coat.
Pop the panko breadcrumbs into a large bowl and season with salt and pepper, mix. Add the cornflour, water (see ingredients for amount) and the remaining chipotle paste to another large bowl. Season with salt and pepper and whisk until well combined. Chop each chicken thigh into 4 strips. Heat approx 1-2cm of oil in a frying pan on high heat. TIP: You want the oil to be nice and hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
While the oil gets hot, add the chicken to the cornflour mixture so all pieces are completely covered. Then, dip a piece of chicken in the breadcrumbs to coat on both sides. Pop on a plate, repeat with the rest. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Once the oil is hot, carefully lay the chicken in the pan and fry until golden brown, 5-6 mins on each side. TIP: Careful not to burn yourself on the hot oil, turn the heat down if the chicken is burning . IMPORTANT: Wash your hands after handling raw meat. The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, remove from the pan onto a plate lined with kitchen roll. Pop the tacos on the middle shelf of the oven to warm through for the last 1-2 mins of wedge cooking time. Serve the tacos with a smear of the reserved soured cream, then the crispy chicken. Crumble over the feta and finish with the avocado. Serve the paprika wedges on the side with the coleslaw.
