Chicken nugget tacos recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potato chips onto a baking tray, then roast for 16-18 mins until crispy. After 5 minutes of cooking, put the chicken nuggets on a separate tray and cook for 10-12 mins until cooked through and crisp.
2. Meanwhile, put the onion in a bowl with the sugar, a pinch of salt and half the lemon juice. Toss to coat, then leave to pickle at room temperature. Mix the radishes, cherry tomatoes and remaining lemon juice in another bowl. Stir half the coriander through the salsa and put the rest in a small bowl to serve.
3. When the chips and nuggets are nearly done, heat the tortillas for 1 min in the microwave, or wrap in foil and place at the bottom of the oven for the last 5 mins of cooking.
4. Stuff the tortillas with the nuggets, pickled red onion, salsa, soured cream and a little coriander, and serve with the sweet potato chips alongside.

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