Crumbed Tex-Mex Chicken Tacos
with Smokey Aioli & Cheddar Cheese
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
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!
Ingredients
1
Baby Cos Lettuce
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Thigh
1 tin
Sweetcorn
1
Lime
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Soy, Milk)
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Shred baby cos lettuce (see ingredients).
• Finely chop tomato.
• Drain sweetcorn.
• Slice lime into wedges.
• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
Little cooks: Help rinse the veggies!
• 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 into the spice blend, followed by the egg and finally into 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.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.
• Cook crumbed chicken in batches until golden and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
• Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Slice chicken.
• Bring everything to the table. Fill your tacos with smokey aioli, cos lettuce, tomato, crumbed Tex-Mex chicken and Cheddar cheese. Top with charred corn.
• Squeeze over lime to serve. Enjoy!
Little cooks: Take the lead and help assemble the tacos!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Tex-Mex spiced chicken with lime is a well-received combination, and the melted cheddar with charred corn adds a satisfying finish.
- Ease of prep: Most found it straightforward to pull together, though cooking the crumbed chicken in batches takes a little extra time.
- Suggestions: Several reviewers found the Tex-Mex spice blend insufficient for coating all the chicken — having two sachets on hand is worth considering. Mixing the charred corn through the assembled taco helps the cheese bind it together and makes it easier to eat.
- Portions: Some found the chicken quantity generous, while others felt the spice blend and panko breadcrumbs ran short relative to the amount provided.
- Cooking method: The frying pan produced better results than the air fryer for this recipe, particularly for achieving an even golden crumb.
