Crunchy Chicken Tacos with Lime Slaw and Avocado Sour Cream
Hello Taco Tuesday! Making tacos is such a perfect weekday dinner and you can stuff them with unlimited combinations. Today I made panko and black sesame crusted chicken baked in the oven with a lime slaw and some avocado sour cream. This was done within 30 minutes!
This recipe makes 6 tacos.
250g (or 6) chicken tenders
1 cup panko
1 tablespoon black sesame seeds
3 tablespoons flour
½ teaspoon salt
½ teaspoon pepper
For the slaw:
2 cups carrot, julienned
2 1/2 cups white cabbage, thinly sliced
¼ cup coriander, chopped
1 spring onion, thinly sliced
Juice of 1 lime
1 tablespoon honey
2 tablespoons sour cream
2 tablespoons mayonnaise
For the sour cream:
1/3 cup sour cream
Pinch of lemon pepper
Pinch of salt
6 small tortillas
For the slaw, whisk the lime juice, sour cream, mayonnaise and honey together in a bowl. Now add the carrot, white cabbage and coriander and mix through the dressing. Season with salt and pepper and keep in the fridge until ready to use.
In a food processor add the avocado and sour cream and blend until smooth. Transfer to a small serving bowl and season with salt and pepper. Keep the sauce in the fridge until ready to use.
Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Put the flour in one bowl, panko in another and whisk the egg in a third. Mix the panko with the black sesame seeds and season each bowl with salt and pepper. Dredge a piece of chicken in flour, then dip into the egg and finally into the panko. Transfer to the oven tray and repeat with the remaining chicken.
Bake the chicken strips for 10-12 minutes and turn halfway; the strips should be golden brown.
In the meantime heat the tortillas in the microwave or pan.
When ready to serve, scoop some coleslaw in each tortilla, top with chicken, a dollop of avocado sour cream and some jalapeño slices. Enjoy!