Crispy Chicken Tacos

Crispy Chicken Tacos

with Tomato Salad

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Chicken Tenders

2 unit


2 cup

Corn Flakes


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

10 unit

Flour Tortillas, 6-inch


1 unit


3 tbsp


2 tbsp

Cajun Seasoning


1 unit

Greek Yogurt


113 g

Romaine Lettuce

14 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories608 kcal
Fat11 g
Saturated Fat1 g
Carbohydrate81 g
Sugar18 g
Dietary Fiber2 g
Protein43 g
Cholesterol84 mg
Sodium261 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Sheet
Rolling Pin
Instructionsarrow up iconarrow up icon
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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!