Peri Peri Pulled Chicken Tacos
with Avocado Salad and Lemon & Herb Chips
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)
Lemon & Herb Seasoning
290 grams
Slow Cooked British Chicken
1 sachet(s)
Peri Peri Seasoning
1 unit(s)
Lime
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
1 unit(s)
Baby Gem Lettuce
30 grams
Mature Cheddar Cheese
(Contains Milk)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
4 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. Drizzle with oil, sprinkle on the lemon & herb seasoning. Season with salt and pepper. 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, remove the chicken from the packaging. Place in an ovenproof dish along with the juices. Sprinkle over the peri peri seasoning, season with salt and pepper, then cover loosely with foil.
Roast on the middle shelf of your oven for 20-25 mins.
Meanwhile, quarter the lime.
Cut the tomato into 1cm chunks.
Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into small chunks.
Trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the olive oil and sugar for the dressing (see pantry for both amounts), salt, pepper and a good squeeze of lime juice. Add the avocado chunks and tomato to the dressing and mix. Set aside for now.
Grate the cheese.
Just before everything is ready pop the tortillas onto a large baking tray and into the oven to warm through, 1-2 mins.
Once the chicken is cooked, remove from the oven (reserve 1 tbsp of cooking juices per person), then discard the foil and any (remaining) cooking juices.
Use two forks to shred the chicken as finely as you can. IMPORTANT: Ensure the chicken is piping hot throughout.
Stir the sweet chilli sauce into the pulled chicken.
Once everything is ready, add the baby gem lettuce to the tomato and avo salad and toss to coat
Spread the mayo (see pantry for amount) down the centre of each taco. Load on the pulled chicken. Sprinkle over the cheese and top with some of the avocado salad.
Serve the remaining avocado salad and chips alongside with any remaining lime wedges for squeezing over.
Enjoy!
