Crunchy Chicken, Bacon & Charred Corn Tacos
with BBQ Sauce & Ranch Dressing- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
Bites of seasoned tasty chicken are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little ranch dressing to the salad and BBQ sauce to top it all off and you’re good to go. It’s fun and scrumptious! We’ve replaced the cos lettuce in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Bbq Sauce
(Contains: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame, May contain traces of allergens;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Soy, May contain traces of allergens, Wheat, Gluten;)
330 g
Chicken Tenderloins
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 sachet
Peri-Peri Seasoning
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Tomato
1 packet
Mixed Salad Leaves
90 g
Diced Bacon
(Contains: Soy, May contain traces of allergens, Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Wheat, May contain traces of allergens, Gluten;)
1 piece
egg
(Contains: Eggs;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Place your hand flat on top of each chicken breast and slice through to make two thin steaks. Cut chicken into 2cm strips. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, everything garnish and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture, followed by the egg and finally into the breadcrumb mixture. Set aside on a plate. TIP: No air fryer? Omit the oil from the crumb.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a paper towel-lined plate and set aside. • Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 8-10 minutes. • Transfer to a paper towel-lined plate. TIP: No air fryer? Heat a large frying pan over medium-high heat and add enough olive oil to coat the base. When oil is hot, fry chicken until golden and cooked through, 3-4 minutes each side. TIP: Cook crumbed chicken in batches if needed!
• Meanwhile, grate carrot. Drain sweetcorn. • Wash and dry the frying pan, then return to high heat. Cook corn kernels, stirring, until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside to cool. • Once the corn has slightly cooled, add carrot, mixed salad leaves, ranch dressing and a drizzle of white wine vinegar. Toss to coat and season. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Slice chicken if preferred. • Fill tortillas with charred corn salad and BBQ crumbed chicken. • Drizzle with BBQ sauce and bacon bits to serve. Enjoy!
