CRISPY CHICKEN TACOS

15m prep 15m cook

12 servings 273 calories

Ingredients

• 35g pkt Taco Seasoning

• 2 tbsp rice four

• 750g Chicken Thigh Fillets, thinly sliced

• 2 tbsp olive oil

• Taco Shells Regular

• 1 carrot, peeled, cut into matchsticks

• 1 red capsicum, seeded, thinly sliced

• 1 cup (80g) shredded wombok (Chinese cabbage)

• 1 Lebanese cucumber, cut into matchsticks

• 2 avocados, stoned, peeled, mashed

• 60g fetta, crumbled

• 1/4 cup coriander leaves

• Salsa, to serve

• Lime wedges, to serve

Method

1. Combine seasoning and rice four in a bowl. Add chicken. Toss to combine.

2. Heat oil in a frying pan over medium heat. Cook chicken in 3 batches, turning occasionally, for 5 mins or until golden and cooked through. Transfer to a plate lined with paper towel.

3. Meanwhile, heat the taco shells following packet directions.

4. Combine carrot, capsicum, wombok and cucum ber in a bowl. Divide avocado, carrot mixture and chicken among taco shells. Top with fetta, coriander and salsa. Serve with lime wedges.

combined. Return saucepan to low heat and cook, stirring, for 1-2 minutes or until mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly.

3. Add egg and 1-2 tablespoons of warm water to the four mixture. Mix well with a wooden spoon. Mixture should come away from the spoon but still holds shape. Stir in the mozzarella cheese.

4. Line the base of an air fryer basket with baking paper, trimmed to ft. Spoon tablespoons of batter, 5cm apart, onto baking paper. Sprinkle with a little (about 1 tsp) parmesan cheese. Bake for 5 minutes at 200C. Reduce temperature to 160C. Bake for 12-15 minutes or until golden and puffed. Serve immediately.

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