Crumbed Chicken Tender Tacos
with Charred Corn Slaw, Cucumber & Garlic Aioli
- Eggs
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Milk
Crispy crumbed chicken, a creamy corn slaw, and refreshing, crunchy cucumber in a taco – we promise, this combo is love at first bite! And your second, and your third...
Ingredients
1
cucumber
1 cob
corn
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
chicken tenderloins
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1 tsp
salt
1
egg
(Contains: Eggs)
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Slice kernels off corn cob.
• Heat a large frying pan over high heat. • Cook corn, tossing occasionally, until lightly charred, 4-5 minutes. • Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a shallow bowl, combine the salt, All-American spice blend and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into spice mixture to coat, then into the egg and finally in the breadcrumbs. Transfer to a plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cooked crumbed chicken until golden on the outside and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. Season with a pinch of salt and pepper.
TIP: Add more oil to the pan between batches as needed.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine slaw mix, 1/2 the garlic aioli, the white wine vinegar, and the charred corn in a medium bowl. Season, then toss to coat. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through.
• Spread remaining garlic aioli over tortillas. • Top each tortilla with charred corn slaw, some cucumber and a crumbed chicken tender to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of crispy crumbed chicken, charred corn slaw, and garlic aioli was a hit with families, with many calling it a favourite. Some found the seasoning mild or too spicy for young kids, while others boosted flavour with chilli sauce, avocado, or guacamole.
- Ease of prep: Most found this a quick and easy weeknight meal, though the crumbing process can be a little fiddly. Cooking the chicken in an air fryer was one tip that several reviewers found elevated the result.
- Suggestions: Adding avocado, guacamole, sour cream, or sweet chilli sauce helped round out the flavours for many households. Some also suggested something citrusy for extra zing, and pickled onion or sesame seeds on the chicken were popular additions.
- Leftovers: The portions were generous, with some reviewers noting there was enough chicken left over for a second meal.
- Portions: Many found the mini tortillas too small to hold all the fillings comfortably, especially with large chicken tenders and generous amounts of slaw and cucumber.
