Taco night just got a serious upgrade thanks to Jack Stein’s Mexican-inspired recipe, as featured on Cooking with the Stars. Load tacos with tender, shredded chicken thighs, zesty pico de gallo salsa, chipotle soured cream and golden crispy chicken skin.
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.
45MIN
Total time
Ingredients
Servings
4
For the chicken
8
M&S Oakham Gold skin-on chicken thighs
1 tbsp
vegetable oil
2 tsp
M&S Chinese five spice
For the pico de gallo
1
red onion, finely chopped
230 g
M&S vine ripened Claret tomatoes, halved, deseeded, finely chopped
2
red chillies, deseeded, finely chopped
1
lime, juiced
1 tsp
caster sugar
4 tbsp
coriander, leaves picked, chopped
To serve
8
soft tortilla wraps
2
ripe avocados, cubed
6 tbsp
M&S pickled red onions, drained
1 tsp
M&S hot chipotle chilli paste
4 tbsp
M&S soured cream
2
limes, cut into wedges
Nutrition per serving
Calories
882kcal
Fat
37.0 g
Saturates
9.4 g
Sugars
9.5 g
Salt
2105.4 mg
