Crispy Chicken Tacos
with Tomato Salad
These tacos are a double whammy! We can’t decide what we like more, the crispy bites of cornflake-crusted chicken, or the incredible lime crema you’re going to create yourself. Thank goodness that in these warming tortillas, we don’t have to choose!
570 g
Chicken Breast Tenders
2 unit
Lime
2 cup
Corn Flakes
()
2 tbsp
Mayonnaise
()
10 unit
Flour Tortillas
()
1 unit
Tomato
3 tbsp
Honey
2 tbsp
Cajun Seasoning
()
1 unit
Greek Yogurt
()
113 g
Romaine Lettuce
14 g
Cilantro
unit
Oil*
Preheat your oven to 450°F. (To bake the chicken strips and warm the tortillas.) Start prepping when your oven comes up to temperature!
Prep and coat the chicken: Using a rolling pin, or a long glass bottle (like a wine bottle!) crush the cornflakes in the bag into a breadcrumb-like texture. Pat the chicken tenders dry with paper towels. In a large bowl, combine the chicken with 2 pkgs honey and a pinch of salt and pepper. Combine the cornflakes and spice blend in a shallow dish. Working one at a time, press each chicken tender into the cornflakes to coat completely. Arrange the strips on a foil-lined baking sheet. Bake in the centre of the oven until golden-brown, 12-14 min.
Prep: Meanwhile, wash and dry all produce. Zest, then juice the limes. Chop the tomatoes into 1/2-inch pieces. Finely chop the cilantro.
Make the lime crema: In a small bowl, combine the yogurt, mayonnaise and lime zest.
Make the tomato salad: In a medium bowl, whisk the lime juice, remaining pkg honey and a drizzle of oil. Add the lettuce and tomatoes. Toss to combine. Season with salt and pepper.
Finish and serve: Heat the tortillas on a baking sheet in the oven until warmed through, 1-2 min. Layer each taco with the crispy chicken, tomato salad, a drizzle of lime crema and a sprinkle of cilantro. Enjoy!
