These Crispy chicken tacos make for a mouthwatering lunch or dinner. Served with a tangy lime aioli, everyone will be begging for more.
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
Vegetable oil, to shallow-fry
600g pkt Coles RSPCA Approved Chicken Breast Schnitzels
½ cup (150g) aioli
1 tbs lime juice
12 small tortillas
1 cup (80g) shredded red cabbage
1 avocado, peeled, stoned, chopped
200g punnet Perino tomatoes, halved
⅓ cup coriander leaves
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Thickly slice.
Step 2
Meanwhile, combine aioli and lime juice in a small bowl.
Step 3
Reserve half the aioli mixture. Divide remaining aioli mixture among tortillas. Top with cabbage, chicken, avocado, tomato, reserved aioli mixture and coriander leaves. Serve with lime wedges.
