Crispy chicken tacos

By Line

Meet Line

Cook: 45 min
Servings: 4

Ingredients

2 chicken breasts
1 - 2 tbsp plain flour
3 eggs
Panko or breadcrumbs
2 - 3 limes
1 mango
1 avocado
1 small red onion
1 bushel coriander
1 red chili
Apetina® Classic Block
200 ml Turkish / Greek yoghurt
Sriracha or other chili sauce
salad leaves
oil for frying
soft taco tortillas

Twist

Substitute the mango with finely chopped tomatoes and cucumber. for a fresher, crunchier salsa.

This dish is loved by the whole family! Crispy, juicy chicken strips with a fruity and spicy salsa topped with a fresh yogurt dressing.

Method:

Place the chicken breasts between two sheets of cling film and pound them until flat.

Place flour in a bowl, beat the eggs with salt and pepper in another bowl and pour breadcrumbs in a third bowl.

First coat the chicken breasts in flour, then dip them in the egg mixture then finish off with a coating of breadcrumbs.

Fry the chicken breasts over medium heat until crispy and nut-brown on all sides. Slice into strips.

Finely chop the onion, mango and avocado and add chopped chili, finely chopped coriander and lime juice.

Season the yogurt to taste with chili sauce and salt.

Heat the soft taco tortillas, then stuff with salad leaves, chicken strips, mango salsa and yogurt dressing. Serve with a generous sprinkle of grated mozzarella.

Crispy chicken tacos

Ingredients

Twist

This dish is loved by the whole family! Crispy, juicy chicken strips with a fruity and spicy salsa topped with a fresh yogurt dressing.

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