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.
8 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- 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.
- Combine the mayonnaise, lime juice and half the sour cream in a large bowl; season to taste. Add the slaw and mix to combine.
- Preheat oven to 200 degrees C. Line a baking tray with baking paper. Arrange the taco shells on tray; bake according to packet instructions.
- 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.
- 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.
