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Crispy Chicken Tacos with Irish Bacon

Crispy Chicken Tacos with Irish Bacon

with bell peppers and cheese
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Get 50% off your first box!
Calories
: 
975 kcal
Protein
: 
58.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Mustard
  • Egg
  • Soya
  • Mustard
  • May contain traces of allergens
  • Milk
Serving amount

260 grams

Diced Irish Chicken Breast

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

120 grams

Salad Leaves

1 unit(s)

Bell Pepper

1 unit(s)

Carrot

1 unit(s)

Scallion

50 grams

Grated Cheese

(Contains: Milk May be present: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Chipotle Paste

20 grams

Cornflour

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4081 kJ
Energy (kcal)975 kcal
Fat49.4 g
of which saturates17.7 g
Carbohydrate78.3 g
of which sugars15.7 g
Dietary Fiber10 g
Protein58.4 g
Salt7 g
Potassium213.9 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.
•Grater

Cooking steps

Get Prepped
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. 
Fry the Bell Pepper
2
  • Place a large pan over high heat with a drizzle of oil. 
  • Once hot, add the bacon and pepper and fry until browned, 5-7 mins. Continue to stir while it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Season to taste with salt and pepper. Remove from the pan and cover to keep warm.
Make the Batter
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. 
Fry the Chicken
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.
Warm the Tortillas
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.
Assemble at the table
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.
Meal right image

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