(Serves 4)


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


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


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


  • 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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