Experience a fusion of flavours with our Crispy Breaded Chipotle Chicken Tacos with Feta, Paprika, Wedges & Coleslaw recipe. This dish is a vibrant blend of Mexican-inspired flavours and textures with a touch of Mediterranean cuisine, promising a dining experience that is both exciting and satisfying.
The chicken is coated in a light, crunchy batter and fried to golden perfection, its robust flavour enhanced by the smoky, spicy chipotle. Each bite of the chicken is a burst of Mexican flavours, transporting you straight to a bustling street food market.
Adding a touch of indulgence to the dish are golden wedges, oven-baked to a perfect crisp. The wedges are sprinkled with a hint of paprika, their earthy flavour complementing the spicy chicken beautifully.
The combination of tangy coleslaw and crumbled feta cheese adds a refreshing crunch and a sweet, tangy note that ties all the flavours together, while the feta adds a creamy, salty contrast to the warm, spicy chicken.
This Crispy Breaded Chipotle Chicken Tacos with Feta, Paprika, Wedges & Coleslaw recipe is a testament to the beauty of vibrant, well-balanced flavours. Whether you’re hosting a taco night or looking for a fun, gourmet twist on a weeknight dinner, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, including a baking tray, bowl, frying pan and kitchen paper.
Crispy Breaded Chipotle Chicken Tacos with Feta, Paprika, Wedges & Coleslaw
- 450g Potatoes
- 10g Smoked Paprika
- 20g Chipotle Paste
- 50g Panko Breadcrumbs
- 4 Chicken Thighs
- 100g Feta Cheese
- 1 Avocado
- 150g Soured Cream
- 120g Coleslaw Mix
- 50g Cornflour
- 6 Plain Taco Tortillas
- 50ml Water for the Chicken
Step 1: Roast the Veg
Preheat your oven to 200°C. Chop the sweet potato into 1cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Pop the sweet potato and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until tender and starting to char, 25-30 mins. Turn halfway through.
Step 2: Cook the Rice
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Step 3: Prep Time
While the rice cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. In a small bowl, combine the yoghurt with half the chopped coriander. Stir together and season to taste with salt and pepper, then set aside.
Step 4: Start the Stew
Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, add the kidney beans, garlic, smoked paprika and Cajun blackening (add less if you don’t like heat). Cook, stirring frequently, for 1 min.
Step 5: Make your Sauce
Add the vegetable stock paste, chopped tomatoes and water for the sauce (see ingredients for amount) to the pan. Bring to the boil and season with salt and pepper, then lower the heat slightly. Simmer until slightly reduced, 6-8 mins. When cooked, stir through the roasted veg and add a splash of water to loosen if you need to.
Step 6: Finish and Serve
Taste the stew and season with salt and pepper if needed. Fluff up the rice with a fork and stir through the remaining coriander, then share between your bowls. Top with the roasted vegetable stew and a dollop of coriander yoghurt. Enjoy!