Crispy Chicken Tacos

Crispy Chicken Mix:

• 500g Chicken Breast/ or double recipe to make extra for lunches for the next day • 2 tbsp olive oil

• 2/3 cup rice crumbs (I use Orgran rice crumbs which are in the health food section at the supermarket ) • 1 tsp each paprika, cumin, oregano, salt and garlic powder. Method:

Cut chicken into strips, place in a bowl and coat in olive oil. Combine rice crumbs and spices in a bowl. Coat chicken strips evenly and well in rice crumb mix. Lay on a baking tray lined with non stick paper, and bake at 180 until lightly golden- the oil underneath the crumb will make them crispy. You can give them a little spray with olive oil and season with salt.

  • Salsa Recipe:

  • 2 cobs of corn charred and sliced off

• 1 avocado, diced

  • 1/3 cup finely diced coriander

  • ¼ cup finely diced red onion

  • 1 lime, juiced

  • Splash of olive oil

  • 1/2 finely chopped chilli or jalapeño

  • salt and pepper, to taste.

  • Mix all the ingredients in a bowl.

To make a chilli/yoghurt sauce for the adults

  • ½ cup plain yoghurt (you can use mayo but it wont be as healthy)

  • Squeeze of fresh lime juice

  • Squeeze as much Sirracha chilli sauce.

  • Squeeze of lime juice

  • Small handful of Coriander

  • 1 small garlic clove

  • Pinch fo salt

  • Whizz altogether until smooth.

  • Add a Coleslaw mix, undressed in a bowl.

  • Bowl of cheese of choice to add to the tacos.

  • Lightly, char the taco wraps in a pan.

  • Place all the Self serve bowls on the table and enjoy with your fav taco wraps- kids love this as they can grab what they like and add it to their wrap.

  • Alternatively, serve as a salad with the yoghurt dressings and salsa * Add sweet potato chips if you’re not having the wrap.

I hope you enjoy this with your family.

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