eCook Meal
Crumbed Chicken Tacos
with charred corn & pickled jalapeños
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.
Serving guide
Choose your portion size.
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 & 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 & 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 & 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.69
for 4 servings · R32.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Sweet Chilli Cream Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Chicken Tacos?
The preparation time for Crumbed Chicken Tacos with charred corn & pickled jalapeños is between 15 and 20 minutes.
What is the total time required to make Crumbed Chicken Tacos with charred corn & pickled jalapeños?
The total time required to make Crumbed Chicken Tacos with charred corn & pickled jalapeños is between 15 and 25 minutes.
How many servings does Crumbed Chicken Tacos provide?
4 servings
What are the main ingredients in Crumbed Chicken Tacos?
Corn, Crumbed Chicken Breast, Fresh Coriander, Green Leaves, Pickled Jalapeño, Sweet Chilli Cream Sauce, Wheat Flour Tortilla
What is the nutritional information of Crumbed Chicken Tacos?
Calories: 944, Carbs: 149 grams, Fat: grams, Protein: 41.4 grams, Sugar: 15.6 grams, Salt: 1620 grams
How do I prepare Crumbed Chicken Tacos?
TOAST: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. 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. 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. 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!
What should be prepared from my kitchen to make Crumbed Chicken Tacos?
Corn, Crumbed Chicken Breast, Fresh Coriander, Green Leaves, Pickled Jalapeño, Sweet Chilli Cream Sauce, Wheat Flour Tortilla
How many calories does Crumbed Chicken Tacos have?
944 calories
How much fat content does Crumbed Chicken Tacos have?
grams