Hot Honey Chicken Tacos
with Buttery Cajun Potatoes and Cheddar Cheese
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
350 grams
Salad Potatoes
1 unit(s)
Baby Gem Lettuce
30 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
260 grams
Diced British Chicken Breast
1 sachet(s)
Cajun Spice Mix
30 grams
Hot Sauce
15 grams
Honey
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
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) 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 0.5 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 you can just slip a knife through, 12-15 mins.
a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
b) Grate the Cheddar cheese.
c) 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 the oil is hot, add the chicken to the pan. Sprinkle over half the Cajun spice mix and season with salt and pepper.
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. The chicken is 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). Add the remaining Cajun spice mix and a pinch of sugar. Cook until fragrant, 30 secs.
c) Add the potatoes back to the pan and toss to coat in the Cajun 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 chicken.
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) When everything's ready, add the shredded baby gem to the dressing bowl and toss to coat.
a) Share the tortillas between your plates. Spread over the mayo (see pantry for amount).
b) Top with the baby gem salad and chicken. Drizzle over any remaining sauce from the pan. Sprinkle over the cheese.
c) Serve the buttery Cajun potatoes alongside.
Enjoy!
