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Crumbed chicken tacos

A tasty authentic Mexican recipe - by Home Beautiful
  • 14 Dec 2017
Crumbed chicken tacos
TACOS by Ricardo Amare del Castillo
Serves 4
Proudly supported by

A delicious recipe from Ricardo Amare del Castillo's latest book 'Tacos'.

Ingredients

800g chicken breasts

Salt, to taste

250 g plain (all purpose) flour

4 eggs, lightly beaten

300g dry breadcrumbs

Vegetable oil, for frying

4 large wheat tortillas

Iceberg lettuce, washed, dried and shredded

Guacamole

Method

  1. Fillet the chicken breasts into four servings. Pat dry with paper towel or clean cloth. Season with salt.

  2. Put the flour on one plate, the egg in a bowl and breadcrumbs on another plate. Coat the chicken with flour, coat with the beaten egg and roll in the breadcrumbs to coat completely.

  3. In a deep fryer or saucepan, heat enough oil that will allow the chicken to submerge. When hot, and fry the chicken fillets one or two at a time depending on the size of your fryer. Fry for 6–8 minutes or until golden brown. Drain on a wire rack.

  4. Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side. Keep warm while you heat the rest of the tortillas.

  5. To serve, slice chicken breasts into thick strips and place on the hot tortillas. Add the lettuce and guacamole on top of the chicken.

  6. For more summery recipes head here or pick up a copy of TACOS by Ricardo Amare del Castillo. 

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    Step 6   

    TACOS by Ricardo Amare del Castillo

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