Quick Crumbed Chicken Tacos
with Cucumber Salsa & Zesty Slaw- Eggs
- Gluten
- Gluten(Wheat)
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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!*
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!
