Mexican Inspired Chicken Tacos and Chips
with Baby Gem Salad and Tomato Salsa
Designed by our chefs for a balanced lifestyle, these Spiced Sweet Chilli Chicken Tacos and Chips are full of flavour. Pile your tortillas with salad, spiced chicken, sweet chilli and fiery hot sauce.
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
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
50 grams
Hot Sauce
260 grams
Diced British Chicken Breast
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Mayonnaise
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. Sprinkle over half the Mexican style spice mix. 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, trim the baby gem, halve lengthways, then thinly slice.
Cut the tomato into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of olive oil. Season with salt and pepper, then set your salad dressing aside.
In a small bowl, combine the hot sauce and honey (see pantry for amount). Set aside.
When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
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. It's cooked when no longer pink in the middle.
Once cooked, stir the garlic and the remaining Mexican style spice mix into the chicken and fry until fragrant, 1 min.
Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Add the baby gem to the bowl of dressing and toss to coat.
Share the tortillas between your plates. Spread the mayonnaise (see pantry for amount) over each taco.
Load with some salad, then top with the spiced chicken. Drizzle over the honey hot sauce mix, then top with the tomato - as much as you'd like.
Serve the chips and any remaining salad alongside.
Enjoy!
