Crispy Chicken Tacos

    35 minutes

    Chicken tenderloins with a crispy Mexican-spiced coating are a different take on a regular taco. I used a coleslaw with shredded beetroot, carrot and cabbage. Use any packaged coleslaw you prefer.

    10 people made this

    Serves: 4 

    • 2 cups breadcrumbs
    • 2 tablespoons taco spice mix
    • 1 egg
    • 1/3 cup milk
    • 500g chicken tenderloins
    • 1/3 cup plain flour
    • 1/3 cup whole-egg mayonnaise
    • 1 tablespoon lime juice
    • 1/4 cup sour cream, divided
    • 150g packaged coleslaw, without dressing
    • salt and black pepper
    • 8 taco shells
    • vegetable oil, for deep-frying
    • 1/2 cup grated tasty cheese
    • ½ cup tomato salsa
    • 1/2 cup fresh coriander leaves
    • lime wedges

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine the breadcrumbs and taco spice mix on a plate. Whisk the egg and milk together in a bowl. Toss the chicken in the flour then dip in the egg mixture. Roll in breadcrumb mixture to coat.
    2. Combine the mayonnaise, lime juice and half the sour cream in a large bowl; season to taste. Add the slaw and mix to combine.
    3. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Arrange the taco shells on tray; bake according to packet instructions.
    4. Meanwhile, heat the oil in a wok or deep saucepan over medium-high heat. Deep-fry chicken for 3 to 4 minutes or until cooked through. Drain on absorbent paper.
    5. Place the tacos on a serving platter. Spoon coleslaw into tacos. Top with cheese and crispy chicken. Dollop some salsa and remaining sour cream on top; sprinkle with coriander leaves and serve with lime wedges.

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