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Crispy chicken tacos
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate Taco Tuesday with crispy chicken tacos!
Ingredients:
  • 35g pkt Taco Seasoning
  • 20.00 gm rice flour
  • 750g RSPCA Approved Chicken Thigh Fillets, thinly sliced
  • 36.40 gm olive oil
  • 168g pkt Taco Shells Regular
  • 1 carrot, peeled, cut into matchsticks
  • 1 red capsicum, seeded, thinly sliced
  • 80g chinese cabbage
  • 1 Lebanese cucumber, cut into matchsticks
  • 2 avocados, stoned, peeled, mashed
  • 60g fetta, crumbled
  • 62.50 ml coriander leaves
  • Mission Salsa, to serve
  • Lime wedges, to serve
Instructions:
  • Mix the seasoning and rice flour in a bowl, then add the chicken and toss until well combined.
  • In a frying pan over medium heat, heat oil. Cook chicken in 3 batches, turning occasionally, for 5 minutes or until golden and cooked through. Transfer to a plate lined with paper towel.
  • Heat the taco shells according to the instructions on the packet.
  • In a bowl, mix together carrot, capsicum, wombok, and cucumber. Fill taco shells with avocado, the vegetable mixture, and chicken. Top with feta, coriander, and salsa. Serve with lime wedges.

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