Taco ‘bout a tasty dinner, Chef! Toasted tortillas are layered with crispy crumbed chicken slices, fresh greens, sweet pops of corn, a spicy hit of pickled jalapeños, & a special UCOOK sweet chilli cream sauce.
Crumbed Chicken Tacos
Crumbed Chicken Tacos
with charred corn & pickled jalapeños
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 25 minutes
Ingredients:
- Corn
- Crumbed Chicken Breast
- Crumbed Chicken Breasts
- Fresh Coriander
- Green Leaves
- Sliced Pickled Jalapeños
- Sweet Chilli Cream Sauce
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CORN & SOME PREP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the sour cream mix with water in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TACO NIGHT
Top the toasted tortillas with shredded salad leaves, the charred corn, the chicken slices, the chopped jalapeños, drizzle over the sweet chilli cream sauce, and garnish with the chopped coriander. Savour your masterpiece, Chef!
Corn - 50g
Sweet Chilli Cream Sauce - 80ml
Crumbed Chicken Breast - 1
Wheat Flour Tortillas - 3
Green Leaves - 40g
Sliced Pickled Jalapeños - 10g
Fresh Coriander - 3g
CORN & SOME PREP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the sour cream mix with water in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TACO NIGHT
Top the toasted tortillas with shredded salad leaves, the charred corn, the chicken slices, the chopped jalapeños, drizzle over the sweet chilli cream sauce, and garnish with the chopped coriander. Savour your masterpiece, Chef!
Corn - 100g
Sweet Chilli Cream Sauce - 160ml
Crumbed Chicken Breasts - 2
Wheat Flour Tortillas - 6
Green Leaves - 80g
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 5g
CORN & SOME PREP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the sour cream mix with water in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TACO NIGHT
Top the toasted tortillas with shredded salad leaves, the charred corn, the chicken slices, the chopped jalapeños, drizzle over the sweet chilli cream sauce, and garnish with the chopped coriander. Savour your masterpiece, Chef!
Corn - 150g
Sweet Chilli Cream Sauce - 240ml
Crumbed Chicken Breasts - 3
Wheat Flour Tortillas - 9
Green Leaves - 120g
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
CORN & SOME PREP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the sour cream mix with water in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TACO NIGHT
Top the toasted tortillas with shredded salad leaves, the charred corn, the chicken slices, the chopped jalapeños, drizzle over the sweet chilli cream sauce, and garnish with the chopped coriander. Savour your masterpiece, Chef!
Corn - 200g
Sweet Chilli Cream Sauce - 320ml
Crumbed Chicken Breasts - 4
Wheat Flour Tortillas - 12
Green Leaves - 160g
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 10g
Woolies Products in this dish
