Crumbed chicken tacos
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
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Fillet the chicken breasts into four servings. Pat dry with paper towel or clean cloth. Season with salt.
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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.
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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.
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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.
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To serve, slice chicken breasts into thick strips and place on the hot tortillas. Add the lettuce and guacamole on top of the chicken.
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For more summery recipes head here or pick up a copy of TACOS by Ricardo Amare del Castillo.
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TACOS by Ricardo Amare del Castillo
