Ingredients
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100g corn chips
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1 1/2 cups fresh breadcrumbs (made from day-old bread)
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30g pkt taco spice mix
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2 eggs, lightly beaten
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600g Coles RSPCA Approved Chicken Tenderloins
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Canola oil, to shallow-fry
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425g can black beans, rinsed, drained
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1 avocado, coarsely chopped
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2 tomatoes, coarsely chopped
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1 tablespoon lime juice, plus lime wedges, to serve
Equipment
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You will need a food processor for this recipe.
Method
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1Process the corn chips in a food processor until finely crushed. Transfer to a plate. Stir in breadcrumbs and spice mix. Place eggs in a shallow dish. Dip the chicken in egg, then in the breadcrumb mixture to coat.
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2Heat oil in a large frying pan over medium-high heat. Cook the chicken for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
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3Meanwhile, combine the beans, avocado, tomato and juice in a medium bowl.
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4Serve the nacho chicken with the salsa and lime wedges.
Source: taste.com.au
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