Crispy Chicken Tacos

These Crispy Chicken Tacos are so good!

Forget taco Tuesday. I would welcome these Crispy Chicken Tacos any day of the week. The chicken in these tacos is baked not fried. So this is a great healthy alternative to any fried chicken tacos. Are you curious how to make these Crispy Chicken Tacos? Don’t worry I’ll teach you….

The chicken tenderloins are first dipped in a mixture of coconut milk and chopped cilantro, then rolled into a combination of Panko bread crumbs, corn meal and unsweetened coconut and some spices. When the chicken is done baking you can serve them on a warmed up corn tortilla, and top them with a sweet and spicy slaw and some cilantro lime sauce. If you like the fried chicken tacos from R taco, then you’ll love this recipe. I am so excited to share this with you, I can’t write fast enough!

The slaw is sweet but has a hint of heat. It’s made with sliced purple cabbage, a jalapeño, maple syrup, and a squeeze of lime. No salsa is needed with this taco. The cilantro lime sauce is the perfect addition. It’s made with mayo, the juice and zest of a lime and of course cilantro. It’s so good, you’ll want to drench your taco in it.

I think you’ll be surprised by this one, and you’ll be wanting more. Tacos at home have never been this good!

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Shopping list to make this meal:

  • 1 Orange
  • 3 Limes
  • 1 head of Red cabbage
  • 1 Jalapeño
  • 2 bunches of Cilantro
  • 1/2 cup Unsweetened shredded coconut (find in baking aisle)
  • 1 can of unsweetened coconut milk (I love the simply balanced- target brand)
  • 1/2 cup cornmeal
  • 1 cup Panko bread crumbs
  • Salt & pepper
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Paprika
  • 1 cup Mayo
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons Maple syrup
  • 1 pack of chicken tenderloins -Roughly 1 pound (little strips)
  • 1 pack of small corn tortillas
  • 1 gallon size zip lock bag

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Start by getting your chicken ready for the oven.

Preheat your oven to 350 degrees. You’ll want to pour the can of coconut milk in a low dish. Then add a handful of chopped cilantro and stir. Then set aside.

Now it’s time to measure out your breading ingredients. Grab a large ziplock bag and add 1 cup Panko bread crumbs, 1/2 cup shredded unsweetened coconut, and 1/2 cup cornmeal, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper, 1/2 teaspoon paprika and 1 teaspoon turmeric. Now mix it all together and pour it on a shallow dish or plate or leave it in the ziplock bag. Next get your cookie sheet ready. You’ll want to line it with tin foil or some parchment paper.

It’s now time to start breading your chicken. Put your ingredients in a line…..Chicken, Coconut milk, breading ingredients, then your cookie sheet. Grab a chicken tenderloin, dip it in the coconut mixture, flipping and coating each side. Then rolling it in the breading mixture until it’s covered and lay it on the cookie sheet. You’ll want to cook them at 350 degrees for 50 mins.

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Now it’s time to get the sweet and spicy slaw together.

I just love red cabbage, isn’t it beautiful? Don’t be afraid to buy a head of it. You’ll be able to use it in so many dishes. It’s not like lettuce, and it actually keeps awhile in the fridge.

Start by getting a bowl. Slice a chunk off your red cabbage head, and cut in 1 inch pieces, roughly 2 cups and add to the bowl. Then remove the seeds from your jalapeño, dice and add to your bowl. Measure 2 tablespoons of maple syrup, and 1 tablespoon rice wine vinegar and add to the bowl. Add the juice of 1 orange and the juice of half a lime. And 1/2 teaspoon salt then toss.

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Now it’s time to make your cilantro lime sauce.

You’ll need a bowl. Add 1 cup mayo. The zest of 1 lime. And then the juice of 1 1/2 limes, and 2 handfuls of chopped cilantro. And lastly 1/2 teaspoon salt. Mix and set aside. This sauce is tangy and delicious!!

By now your chicken will be close to being ready, so it’s time to get your corn tortillas ready. If you have a gas stove, you can warm them right on the burner to give them some color.

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Once your chicken is ready, slice them and place the chicken on a warm tortilla. Add the slaw, and then drizzle with the cilantro lime sauce.

Adding cheese, cilantro and a squeeze of lime is optional. We topped ours with a queso fresco and it was delicious! But to be honest, It’s good even without the cheese. I think your going to love this, and also be surprised at how easy this meal was to make.

Leftovers? No problem. Heat the chicken up in the oven the next day and It’s still delicious. The slaw and cilantro sauce will keep an extra day too. Or add it to a salad. The options are endless…

Enjoy,

❤️April

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Other Taco Recipes on City Foodie Farm….

If you love healthy eating check out Medical Medium. I love his books!

https://www.medicalmedium.com/

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