Popcorn Chicken & Bacon Jam Taco Feast
with Mashed Avo, Salad & Sour Cream
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
These next-level tacos will truly take dinnertime to new heights. With a homemade bacon jam, these are no ordinary tacos. Just add popcorn chicken, mashed avocado, slaw, sour cream and cheese to round the dish out, you'll be humming away with each bite.
Ingredients
1
Mashed Avocado
1 packet
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Thigh
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Mixed Salad Leaves
100 g
Bacon
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk.)
1
Red Onion
Not included in your delivery
1 drizzle
olive oil
2 tbs
water
1 tsp
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Cut cucumber into thin sticks.
• Thinly slice red onion.
• Cut bacon into 1cm pieces.
• Cut chicken thigh into 2cm chunks.
• SPICY! This spice blend is hot! Add less if you're
sensitive to heat. In a medium bowl, combine
Mexican Fiesta spice blend, a pinch of salt and a
drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook onion and bacon, breaking bacon up with a
spoon, until starting to brown, 5-6 minutes.
• Add the water, balsamic vinegar and brown sugar,
stirring to combine. Cook until reduced, 1 minute.
• Transfer to a bowl and set aside.
• Meanwhile, add cornflour to the bowl with chicken,
tossing to coat.
• Wash out frying pan and return to medium-high heat
with enough olive oil to coat the base.
• When oil is hot, dust off any excess flour from
chicken, then cook, tossing occasionally, until
browned and cooked through (when no longer pink
inside), 4-5 minutes.
• Transfer to a paper towel-lined plate.
• Meanwhile, microwave mini flour tortillas on a
plate in 10 second bursts, until warmed through.
• In a second medium bowl, combine mixed salad
leaves and a drizzle of the white wine vinegar and
olive oil. Season generously.
• Bring everything to the table.
• Build your own tacos by spreading each tortilla with
bacon jam.
• Top with salad, mashed avocado, cucumber,
popcorn chicken and Cheddar cheese.
• Drizzle over light sour cream to serve. Enjoy!
