with Charred Corn and Pickled Cucumbers
Crunchy, crispy textures and sweet heat combine with a blend of Asian flavours in these delectable tacos. Breaded chicken breasts, pan-fried to golden perfection, are thinly sliced and added to soft tortillas loaded with slaw, creamy charred corn and quick-pickled cucumbers. These loaded tacos will make this a taco night to remember! Ingredients: Chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Thaw-friendly corn (corn, modified vinegar) • Cucumber • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Spicy Mayo
4 tbsp
Panko Breadcrumbs
0.33 cup
Garlic Salt
1 tsp
Corn Kernels
113 g
Seasoned Rice Vinegar
4 tbsp
Mini Cucumber
1 unit(s)
Coleslaw Cabbage Mix
170 g
Cilantro
7 g
Chili-Garlic Sauce
2 tbsp
Honey-Garlic Sauce
4 tbsp
Flour Tortillas
6 unit(s)
Salt
0.125 tsp
Sugar
1 tsp
Oil
6.33 tbsp
Pepper
0.125 tsp
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5-6 min.
- Transfer corn to a medium bowl. Add half the spicy mayo. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Meanwhile, thinly slice cucumber.
- Roughly chop cilantro.
- Add vinegar, 1 tsp (2 tsp) sugar and a pinch of salt to a small pot.
- Heat the pot over medium heat, swirling occasionally, until sugar dissolves. Remove the pot from heat.
- Add cucumbers to pickling liquid. Set aside.
- Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper. Whisk to combine.
- Add coleslaw mix and half the cilantro to vinaigrette, then toss to coat. Set aside.
- Add panko to a shallow dish.
- Pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
- Season with pepper and garlic salt.
- Coat chicken all over with remaining spicy mayo.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- When corn is done, heat the same pan over medium.
- When the pan is hot, add 1/3 cup oil or enough to cover the bottom of the pan. Wait 30 sec. for the oil to heat, then add chicken. (NOTE: For 4 ppl, cook chicken in 2 batches, removing any bits from the oil with a slotted spoon before adding more oil for the second batch.)
- Shallow fry until golden-brown and cooked through, 3-4 min per side.** (NOTE: Reduce heat to medium-low if chicken starts to brown too fast.)
- Transfer chicken to a wire rack, then sprinkle a pinch of salt over top. Set aside to rest, 3-5 min.
- Meanwhile, combine honey-garlic sauce, 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)
- Wrap tortillas in paper towels.
- When chicken is done, microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Thinly slice chicken.
- Drain cucumbers and discard pickling liquid.
- Divide coleslaw between tortillas. Top with corn, chicken and pickled cucumbers.
- Drizzle sticky chili sauce over tacos.
- Sprinkle remaining cilantro over top.
1330
kcal
Calories
73
g
Fat
11
g
Saturated Fat
118
g
Carbohydrate
41
g
Sugar
6
g
Dietary Fiber
52
g
Protein
145
mg
Cholesterol
2090
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
6
mg
Iron
with Charred Corn and Pickled Cucumbers
with Charred Corn and Pickled Cucumbers
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with Charred Corn and Pickled Radishes
