Quick Crumbed Chicken Tacos
with Cucumber Salsa & Zesty Slaw
It’s the freshness of a summer day wrapped up in a taco, it can’t get any better. Oh wait, it can because we’re crumbing these chicken strips with a smokey Aussie spice mix. Bring it back to the good time vibes with a cucumber salsa and these tacos are very hard to beat.
Unfortunately, this week's pineapple was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
lemon
1 packet
chicken breast strips
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
coriander
1
cucumber
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cucumber. Zest lemon to get a pinch, then slice into wedges.
• In a small bowl, combine cucumber, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a medium bowl, combine shredded cabbage mix, mayonnaise, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• In a shallow bowl, add the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Coat chicken breast strips in the flour mixture, followed by the egg and finally the breadcrumb mixture. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. • Top tortillas with crumbed chicken strips, cucumber salsa and zesty slaw. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
