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Crispy Chicken Tender Tacos

Crispy Chicken Tender Tacos

with Charred Corn Slaw & Garlic Aioli

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Crispy crumbed chicken, creamy slaw and charred corn in a taco – we promise, this combo is love at first bite! And second bite, and third bite...

Allergens:EggsGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

cucumber

½ tin

sweetcorn

2 sachet

All-American Spice Blend

2 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

chicken tenderloins

1 bag

slaw mix

2 packet

garlic aioli

(ContainsEggs)

12 unit

mini flour tortillas

(ContainsGluten)

Not included in your delivery

olive oil

½ tsp

salt

2 unit

egg

(ContainsEggs)

2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4630 kJ
Fat63.2 g
of which saturates9.2 g
Carbohydrate75.4 g
of which sugars11.9 g
Dietary Fibre0 g
Protein54 g
Cholesterol0 mg
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Slice the cucumber into thin matchsticks. Drain the sweetcorn (see ingredients list).

2

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer to a large bowl.

3

In a shallow bowl, combine the salt, All-American spice blend and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast strips into the spice blend, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

4

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken strips and fry until golden on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel and season with a pinch of salt and pepper. TIP: Rotate the chicken occasionally so it cooks evenly!

5

While the chicken is cooking, in a medium bowl, add the slaw mix, 1/2 the garlic aioli, the white wine vinegar, a pinch of salt and pepper and the charred corn, toss to coat. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

6

Take everything to the table. Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with the charred corn slaw, cucumber and crumbed chicken strips.