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...
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 4 people
/ Serving 4 people
All-American Spice Blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
mini flour tortillas(ContainsGluten)
white wine vinegar
Slice the cucumber into thin matchsticks. Drain the sweetcorn (see ingredients list).
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.
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.
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!
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.
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.