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Crunchy taco chicken strips with tomato and avocado salsa

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 35g packet mild taco seasoning mix
  • 1 cup light sour cream
  • 200g packet plain corn chips, crushed
  • 8 (400g) chicken tenderloins
  • Rice bran oil cooking spray
  • Lemon wedges, to serve

Tomato and avocado salsa

  • 1 large avocado, peeled, diced
  • 1 large tomato, diced
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped coriander leaves


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place seasoning mix and sour cream in a shallow bowl. Stir to combine. Place chips on a plate.
  • 2
    Dip 1 piece chicken into seasoning mixture. Coat in chips. Place on prepared tray. Repeat with remaining chicken, seasoning mixture and chips.
  • 3
    Spray chicken with oil. Bake for 15 to 20 minutes or until golden and cooked through.
  • 4
    Meanwhile make salsa: Combine avocado, tomato, lemon juice and coriander in a bowl. Season with salt and pepper.
  • 5
    Serve chicken with lemon wedges and salsa.

Source: taste.com.au


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