CHICKEN TACOS WITH APPLE SLAW AND PICKLED APPLE
(Serves 4)
CRUMBED CHICKEN
500 g chicken breast fillets, cut into strips and seasoned
125 ml cake flour
2 eggs
250 ml panko breadcrumbs
5 ml paprika
1 ml chilli flakes
5 ml dried oregano
Salt and black pepper
Sunflower oil for frying
8 soft taco tortillas
Olive oil for brushing the taco’s
80 g baby herb salad
1 avocado, peeled, sliced and seasoned
APPLE SLAW
½ small green cabbage
½ small purple cabbage
3 DuToit Agri pink lade apples, peeled and cut into sticks
1 lime, juiced and zested
½ red onion, chopped
Salt and black pepper
60 ml Greek style yoghurt OR good quality mayo
PICKLED APPLE
3 DuToit Agri pink lady apples, thinly sliced
125 ml cider vinegar
125 ml water
80 g castor sugar
5 all spice berries
5 ml salt
1 ml chili flakes
10 ml black mustard seeds
Ground black pepper to taste
METHOD:
- TO MAKE THE PICKLED APPLE: Place the cider vinegar, water, castor sugar, all spice, salt, chili flakes, mustard seeds and black pepper in a small saucepan and stir to dissolve the sugar. Bring to the boil and pour the hot mixture over the apple slices. Place into a sealed container and pickle for at least 24 hours before use.
- TO CRUMB THE CHICKEN: Place the flour in a bowl and mix in the paprika, chili, oregano, salt and pepper. Place the panko crumbs in another bowl. Crack the eggs into a third bowl and add 50 ml water, seasoning and beat well together
- Dredge the chicken into the flour, then into the egg mixture and lastly into the panko crumbs. Place in the fridge for 30 minutes to set, then panfry in a little oil until golden brown on both sides.Drain on kitchen paper
- TO MAKE THE APPLE SLAW: Combine all the ingredients and mix together. Season to taste with salt and pepper.
- TO ASSEMBLE: Brush the taco’s with a bit of olive oil and chargrill on both sides for a few minutes,
- Place two chicken pieces inside a taco topped with apple slaw, slices of avo and some pickled apple.Garnish with baby herb salad.
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