Golden Chicken & Crispy Potato Tacos
Golden chicken, crispy potatoes and all the good stuff. Loaded into warm tortillas with creamy yoghurt, crunchy lettuce, cheddar and a fresh squeeze of lime.
2
30
Ingredients
- 2 chicken breasts, sliced into strips
- 200g baby potatoes, diced into small cubes
- 4 small tortillas
- 1½ tbsp DishUp Golden Roasties Seasoning
- 2 tbsp olive oil
- Handful shredded lettuce
- 3 tbsp Greek yoghurt
- 50g mature cheddar, grated
- ½ lime
Vegetarian swap: Replace the chicken with 200g halloumi, sliced into strips.
Method
- 1. Get the potatoes crispy. Toss the diced potatoes with 1 tbsp olive oil and half the Golden Roasties. Air fry at 200°C for 15–18 minutes, shaking halfway, until golden and crispy.
- 2. Cook the chicken. Toss the chicken with the remaining olive oil and Golden Roasties. Fry over a medium-high heat for 6–8 minutes until golden and cooked through.
- 3. Warm the tortillas in a dry frying pan for around 30 seconds on each side until soft and lightly toasted.
- 4. Load them up. Spread each tortilla with Greek yoghurt, then pile on the lettuce, crispy potatoes, golden chicken and grated cheddar.
- 5. Finish with lime. Squeeze fresh lime over the tacos and add an extra little sprinkle of Golden Roasties before serving.
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