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Asian-Inspired Fried Organic Chicken Tacos
Gourmet Tacos
Spicy
High Protein
Asian-Inspired Fried Organic Chicken Tacos

with Charred Corn and Pickled Cucumbers

12 min
Difficulty: 2/3
Asian

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Organic 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) • Cucumber • Thaw-friendly corn (corn, modified vinegar) • Rice vinegar (rice vinegar, sugar, salt) • 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).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Shallow Dish
Measuring Spoons
Strainer
Large Bowl
Small Bowl
Large Non-Stick Pan
Whisk
Measuring Cups
Medium Bowl
Slotted Spoon
Plastic Wrap

Tags

Spicy
High Protein
Ingredients
Organic Chicken Breast

Organic Chicken Breast

2 unit

Spicy Mayo

Spicy Mayo

4 tbsp

Panko Breadcrumbs

Panko Breadcrumbs

0.33 cup

Garlic Salt

Garlic Salt

4 g

Corn Kernels

Corn Kernels

113 g

Seasoned Rice Vinegar

Seasoned Rice Vinegar

4 tbsp

Mini Cucumber

Mini Cucumber

2 unit

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Cilantro

Cilantro

7 g

Chili-Garlic Sauce

Chili-Garlic Sauce

2 tbsp

Honey-Garlic Sauce

Honey-Garlic Sauce

4 tbsp

Flour Tortillas

Flour Tortillas

6 unit

Salt

Salt

0.125 tsp

Sugar

Sugar

1 tsp

Oil

Oil

6.33 tbsp

Pepper

Pepper

0.125 tsp

Preparation
1
Char corn

  • Before starting, wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • While the pan heats, pat corn dry with paper towels.
  • When hot, add corn to the dry pan. Cook for 5-6 min, stirring occasionally, until dark-brown in spots.
  • To a medium bowl, transfer corn. Add half the spicy mayo. Season with salt and pepper, then stir to combine.
  • Carefully wipe the pan clean.

2
Pickle cucumbers and make slaw

  • Meanwhile, thinly slice cucumbers.
  • Roughly chop cilantro.
  • To a small pot, add vinegar, 1 tsp (2 tsp) sugar and a pinch of salt.
  • Heat the pot over medium, swirling occasionally, until sugar dissolves. Remove the pot from heat.
  • Add cucumbers to pickling liquid. Set aside.
  • To a large bowl, add 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with pepper. Whisk to combine.
  • Add coleslaw mix and half the cilantro to vinaigrette, then toss to coat. Set aside.

3
Prep chicken

  • To a shallow dish, add panko.
  • 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.

4
Shallow fry chicken

  • 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 servings, cook chicken in 2 batches.)
  • Shallow fry for 3-4 min per side, until golden and cooked through.** (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.

5
Make sticky chili sauce and warm tortillas

  • Meanwhile, in a small bowl, combine honey-garlic sauce, 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp chili-garlic sauce. (NOTE: Like things spicy? Add more chili-garlic sauce!) Wrap tortillas in paper towels.
  • When chicken is done, microwave for 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)

6
Finish and serve

  • 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.

Nutrition per serving

1340

kcal

Calories

73

g

Fat

11

g

Saturated Fat

121

g

Carbohydrate

44

g

Sugar

6

g

Dietary Fiber

53

g

Protein

145

mg

Cholesterol

3080

mg

Sodium

0.2

g

Trans Fat

1500

mg

Potassium

225

mg

Calcium

6

mg

Iron

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