Crumbed Mexican Chicken Tacos
with Smokey Aioli, Sour Cream & Extra Cheddar Cheese
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!
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 head
baby cos lettuce
1
tomato
1 tin
sweetcorn
½
lime
½ 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 tenderloins
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Light Sour Cream
(Contains: Milk;)
2 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.
• 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 tenderloins 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.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 8-10 minutes. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.
TIP: No air fryer? 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), 3-4 minutes each side. Transfer to a paper towel-lined plate to rest.
• Slice chicken. • Bring everything to the table. Fill your tortillas with a helping of smokey aioli, sour cream, cos lettuce, tomato, crumbed chicken slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!
