Spiced Crunchy Chicken Tacos

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Guaranteed to always be a hit with the family! A quick and delicious, weeknight-friendly Mexican inspired meal. If you can’t find chicken tenderloins, buy skinless chicken breast and slice into strips.
Main Course
4
15 mins
15 mins
30 mins
Main Course
4
15 mins
15 mins
30 mins

Ingredients

\½ cup of flour
\2 teaspoons of ground cumin, ground
\1 teaspoon of smoked paprika
\generous pinch of chilli powder
\1 teaspoon of salt
\2 eggs, lightly whisked
\1 ½ cups of panko breadcrumbs
\500 grams of chicken tenderloins
\250 grams of sour cream
\1 lime, zested
\sriracha hot sauce, to taste
\oil, for frying

To serve

\tortillas, warmed
\cabbage, shredded
\telegraph cucumber, sliced
\ground coriander, fresh

Instructions

  1. Combine the flour, cumin, paprika, chilli powder and salt. Mix well and pour onto a small plate. Place in the whisked eggs in a shallow bowl and the breadcrumbs on a plate.
  2. Take each chicken tenderloin and dredge it in the spiced flour. Follow with a coating of egg and then cover well with breadcrumbs. Repeat until all the chicken is crumbed.
  3. Heat ½ cm of oil in a sauté pan. Fry chicken pieces until golden brown on both sides and cooked through.
  4. Mix together the sour cream with lime zest and then add Sriracha according to preference.
  5. Place each chicken piece into a warmed tortilla, slicing the bigger pieces in half. Top with shredded cabbage and sliced cucumber. Finish with a dollop of the Sriracha sour cream and some fresh coriander.

Notes

Contains Dairy, Meat, Gluten and Egg. Nut-free.

Recipe credit: Kelly Gibney

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