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Crispy chicken tacos with lime aioli

  • 0:12 Prep
  • 0:05 Cook
  • 4 Servings


  • Vegetable oil, to shallow-fry
  • 600g pkt Coles RSPCA Approved Chicken Breast Schnitzels
  • 1/2 cup (150g) aioli
  • 1 tablespoon lime juice
  • 12 small tortillas
  • 1 cup (80g) red cabbage, shredded
  • 1 avocado, peeled, stoned, chopped
  • 200g punnet Perino tomatoes, halved
  • 1/3 cup coriander leaves
  • Lime wedges, to serve


  • 1
    Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Thickly slice.
  • 2
    Meanwhile, combine aïoli and lime juice in a small bowl.
  • 3
    Reserve half the aïoli mixture. Divide remaining aïoli mixture among tortillas. Top with cabbage, chicken, avocado, tomato, reserved aïoli mixture and coriander leaves. Serve with lime wedges.

Source: taste.com.au


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