Spiced Crunchy Chicken Tacos

Description

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.

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

Equipment

Instructions

• 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.
• 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.
• Heat ½ cm of oil in a sauté pan. Fry chicken pieces until golden brown on both sides and cooked through.
• Mix together the sour cream with lime zest and then add Sriracha according to preference.
• 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