Spicy Chicken Tacos with Crunchy Potato Wedges

Step 1: Preheat the oven to 400°F (200°C) for baking the potatoes and chicken.

Step 2: Wash and chop the 2kg of red washed potatoes into wedges. Toss with melted dairy butter and season with salt, then bake in the oven for 20 minutes until golden and crispy.

Step 3: Season the chicken breast fillet with chili powder, cumin, and garlic salt. Bake in the oven for 15-20 minutes or until cooked through and juices run clear.

Step 4: While the potatoes and chicken are baking, heat the hot peppers in a pan with a small amount of dairy butter until softened and fragrant.

Step 5: In a large bowl, mix together the mayonnaise, finely chopped gherkins sweet, and heated hot peppers to create a spicy and tangy sauce.

Step 6: In a separate pan, heat the corn kernels with a small amount of dairy butter until lightly toasted and aromatic.

Step 7: Arrange the taco shells on a serving plate. Fill each shell with sliced baked chicken, toasted corn kernels, and a generous spoonful of the spicy sauce.

Step 8: Serve the baked potato wedges on the side, garnished with crushed Mission corn chips and Mission cheesy nachos for an extra crunchy snack.