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500g Chicken Breast Filletscut into strips and seasoned
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125ml cake flour
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2 eggs
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250ml Panko breadcrumbs
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5ml paprika
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1ml chili flakes
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5ml dried oregano
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Salt and black pepper for seasoning
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Sunflower Oilfor frying
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8 Soft Taco Tortillas
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olive oilfor brushing the taco’s
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1 Avocadospeeled, sliced and seasoned
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APPLE SLAW
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½ small green cabbage
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½ small purple cabbage
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3 Applepeeled and cut into sticks
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1 limejuiced and zested
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½ Red Onionchopped
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Salt and black pepper for seasoning
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60ml Greek Style YoghurtOR good quality mayo
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PICKLED APPLE
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3 Applethinly sliced
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125ml cider vinegar
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125ml water
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80g castor sugar
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5 all spice berries
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5ml salt
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1ml chili flakes
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10ml black mustard seeds
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Ground black pepper to taste
(Serves 4)
METHOD:
- TO MAKE THE PICKLED APPLE: Place the cider vinegar, water, castor sugar, all spice berries, salt, chilli flakes, mustard seeds and black pepper in a small saucepan and stir to dissolve the sugar. Bring to the boil and pour the hot mixture over the apple slices. Place into a sealed container and pickle for at least 24 hours before use.
- TO CRUMB THE CHICKEN: Place the flour in a bowl and mix in the paprika, chilli, oregano, salt and pepper. Place the panko crumbs in another bowl. Crack the eggs into a third bowl and add 50 ml water, seasoning and beat well together.
- Dredge the chicken into the flour, then into the egg mixture and lastly into the panko crumbs. Place in the fridge for 30 minutes to set, then pan-fry in a little oil until golden brown on both sides. Drain on kitchen paper.
- TO MAKE THE APPLE SLAW: Combine all the ingredients and mix together. Season to taste with salt and pepper.
- TO ASSEMBLE: Brush the tacos with a bit of olive oil and chargrill on both sides for a few minutes.
- Place two chicken pieces inside a taco topped with apple slaw, slices of avocado and some pickled apple. Garnish with baby herb salad.
