Get ready to be introduced to the best taco recipe on the block! I am obsessed with anything coated in Panko crumbs, and these crunchy bits of chicken nestled in fresh Mexican flavours are to die for.
Serves 4 Prep Time 30 Minutes Cook Time 15 Minutes
2 large chicken breasts cut into strips (We love Waitoa)
3/4 – 1 cup plain flour
Salt and pepper
2-3 eggs, beaten
2 cups Panko breadcrumbs (or white if needed)
Dash Olivado extra virgin avocado oil (to fry)
Barkers Jerk BBQ sauce (half the bottle, about 3/4 cup)
Juice of 2 limes or lemons
3 tbsp brown sugar
2 garlic cloves, minced
1 tbsp chipotle hot sauce (if desired, we use Barkers)
2 cups shredded iceberg lettuce
1 avocado, sliced
1/4 red onion, thinly sliced
1/4 cup fresh coriander (we love Superb Herb)
Sour cream if desired
Sliced chicken into strips and set aside.
In 3 bowls, set up the seasoned flour, beaten eggs and panko crumbs to pane the chicken strips; do this by coating each in the flour, dipping in egg then coating in breadcrumbs. Set aside on a plate.
In a small pot, combine the BBQ sauce, lime juice, brown sugar, minced garlic and chipotle sauce. Set over a medium heat and stir until the sauce comes to a simmer, then remove from the heat.
In a frying pan over a medium high heat, fry the chicken strips in a healthy dash of extra virgin avocado oil for 4-5 minutes each side or until the coating is golden and the chicken is cooked through.
Place the cooked chicken in a bowl, pour over the BBQ sauce and toss to coat.
Build the tacos by adding the chicken into the sour-cream slathered tortilla along with the lettuce, avocado, red onion and coriander. Season and serve with fresh lime.