Crunchy Panko Chicken Tacos


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 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)

8 tortillas

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.


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