Ingredients
Crispy chicken tacos
1 large chicken breast, sliced into even-sized strips
2 tablespoon sour cream
pinch turmeric
1 teaspoon mexican seasoning or cajun spice
1 clove garlic, crushed
2 tablespoon lemon juice
1 1/2 cup (approx) panko or fresh breadcrumbs
oil for frying
8 crispy taco shells
grated cheese, shredded lettuce, grated carrot, diced red onion, sliced cucumber, to serve
sour cream and sweet chilli sauce, for garnish
Method
1 In a glass or stainless steel bowl, combine the chicken strips, sour cream, turmeric, spice, garlic and lemon juice, then mix until coated. Leave to marinate for up to 2 hours.
2 When ready to serve, toss the marinated chicken strips in the panko or breadcrumbs and cook in a large, preheated frying pan with a little oil until golden and cooked through.
3 Serve the chicken strips in warmed taco shells with a range of salad ingredients. Top with a dollop of sour cream and drizzle over sweet chilli.
Notes
Add more or less seasoning depending on your tastes.