Quick Crumbed Mexican Chicken Tacos
with Garlic Aioli, Sour Cream & Cheddar Cheese
- Eggs
- Gluten
- Wheat
- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Some popping and finger-licking good times are ahead of you, once this one gets plated up. With a Mexican-spiced twist on your chicken, you'll be sure to finish every little bit of this one! We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
½ head
baby cos lettuce
1
tomato
1 tin
sweetcorn
½
lime
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
chicken breast
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
garlic aioli
(Contains: Eggs)
1 packet
Light Sour Cream
(Contains: Milk)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• To a shallow bowl, add Tex-Mex spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken in the spice blend, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with enough olive oil to coat the base of the pan. Add chicken and cook until golden (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate to rest. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Slice chicken. • Bring everything to the table. Fill your tortillas with a helping of garlic aioli, sour cream, cos lettuce, tomato, crumbed chicken slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mexican-inspired flavours, though some found it mild and suggested adding extra spice or hot sauce for more zing.
- Ease of prep: While quick to assemble, several noted the crumbing process was time-consuming and messy, especially for a weeknight meal.
- Suggestions: Some recommended adding avocado, red onion, or swapping garlic aioli for chipotle mayo to boost flavour and texture.
- Portions: Many found it generously portioned, though a few wished for extra mini tortillas to match the amount of chicken.
- Leftovers: Several mentioned enjoying leftovers for lunch the next day, praising the dish's versatility.
