Fried Chicken Tacos
with Kiwi Salsa, Chips and Zesty Slaw
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.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
4 unit(s)
British Chicken Thighs
1 unit(s)
Lime
1 unit(s)
Kiwi
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
½ tsp
Sugar for the Dressing
½ tsp
Sugar for the Salsa
½ tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, season with salt for the breadcrumbs (see pantry for amount) and pepper.
Season the chicken with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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.
Pop a large frying pan on high heat and add enough oil to 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 the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total.
Turn every 2-3 mins and 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.
While the chicken is frying, zest and cut the lime into wedges. Peel the kiwi, then cut into 2cm chunks.
In a medium bowl, mix together the coleslaw mix, lime zest, a squeeze of lime juice, mayonnaise and sugar for the dressing (see pantry for amount). Season with salt and pepper.
In a small bowl, mix together a good squeeze of lime juice, sugar and oil for the salsa (see pantry for both amounts). Stir in the chopped kiwi. Set aside for now.
Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Transfer your chicken to a board and slice widthways into 1cm strips.
Share the tortillas to your serving plates, add a spoonful of coleslaw. Top with the chicken, kiwi salsa and drizzle over the sweet chilli sauce.
Serve with your chips alongside and any remaining lime wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
