Crispy Chicken Tacos
with bell peppers and cheese4.0(108)
Calories
:
815 kcalProtein
:
49.7g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Egg
Tacos? Tacos are always a favourite with the whole family! Especially seeing as everyone gets to choose what filling goes into their own individual delicious dish.
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
8 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
120 grams
Salad Leaves
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Scallion
50 grams
Grated Cheese
(Contains: Milk)
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Mustard, Egg)
1 sachet(s)
Chipotle Paste
20 grams
Cornflour
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3408 kJ
Energy (kcal)815 kcal
Fat36.3 g
of which saturates12.2 g
Carbohydrate74.3 g
of which sugars14.2 g
Dietary Fiber5.1 g
Protein49.7 g
Salt5.2 g
Potassium288.6 mg
Calcium41.9 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the carrot, then coarsely grate (no need to peel).
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Trim and thinly slice the scallion.
2
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
- Season to taste with salt and pepper. Remove from the pan and cover to keep warm.
3
- To a large bowl, add cornflour, paprika and 50ml water (per 2P). Mix well to combine.
- Season the chicken with salt and pepper.
- Toss the chicken through the batter, ensuring it's completely coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
4
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Separate the pieces to prevent sticking.
- Remove from the pan and drain on kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- When everything's almost ready, pop the tortillas into the oven to warm, 1-2 mins.
- Meanwhile, mix together the chipotle paste and the aioli.
6
- Place tortillas in the centre of the table.
- Serve surrounded by carrot, bell pepper, salad leaves, crispy chicken, scallion, chipotle aioli and cheese in individual side dishes.
