with Charred Corn and Pickled Cucumbers
Crunchy, crispy textures and sweet heat combine with a blend of Asian flavours to hit every note! 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!
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Spicy Mayo
4 tbsp
Panko Breadcrumbs
0.5 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
7 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 garlic salt and pepper, then 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 remaining 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 completely cover the bottom of the pan. Wait 30 seconds 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.
1390
kcal
Calories
77
g
Fat
12
g
Saturated Fat
122
g
Carbohydrate
43
g
Sugar
6
g
Dietary Fiber
53
g
Protein
145
mg
Cholesterol
2450
mg
Sodium
0.3
g
Trans Fat
1600
mg
Potassium
225
mg
Calcium
6
mg
Iron
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with Charred Corn and Pickled Radishes
with Charred Corn and Pickled Cucumbers
