Crispy Chicken Tacos (Thermomix Method Included)

 

Title

Crispy Chicken Tacos (just like Old El Passo)

I love the Crispy Chicken Tacos that you buy in the box at the supermarket, but one day I looked on the back of the packet and saw what was in them. WOW, don’t look if you don’t want to know. So I came up with this version of my favourite mid week meal.

The Flour Tortilla is a bit fiddly but can be made in advance, frozen and then re heated! The dough freezes very well too! It is really worth it if you have the time as they taste so much better than those packet ones. The recipe I use has lard in it (available from the supermarket near the butter) you could substitute it for butter, but it’s just not as good.  I worked out that one batch of Tortillas that make 12-16, depending on how big you want them, only cost around $1.50 if you use the cheapest flour. They are so much more expensive in the shops, aren’t as nice and have extra preservatives in them! I hope you enjoy making them as much as I did!
Click here for the Flour Tortilla Recipe

I love the seasoning that goes on the chicken, (just like the store bought one) but you can just as easily use salt and pepper or maybe a few of your favourite herbs to add to the breadcrumbs,  anything goes really! 

Ingredients – Makes 12 – 16 Tortillas,

Ingredients easily double if you want a large portion
1kg of chicken breast cut into strips (or tenderloins)
1 ½ cup of breadcrumbs (for gluten free use 1/3 cup of Plant Protein Powder.. gives crisp without gluten)
Oil of your choice (just not olive oil as it won’t be krispy)
1 quantity of Liz’s Crispy Chicken Seasoning mix
lettuce finely shredded
tomatoes chopped
grated cheese
sour cream
mashed Avocado
12 – 16  Flour Tortillas (Click here if you want the recipe to make your own)

Liz’s Crispy Chicken Seasoning Mix

(You could just as easily use salt and pepper or other herbs and spices you like that are in your pantry, but this is a yummy mix to have on hand)
2 teaspoons of cumin
2 teaspoons of onion powder
2 teaspoons of tomato powder
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of sumac
1 teaspoon of white pepper

(I often buy my herbs and spices online from www.herbies.com.au they are always fresh and deliver very quickly, but you can get them form your local deli as well. Supermarkets often don’t have the tomato powder which is essential is you want it to taste like the store bought one)

Method – Chicken

1. In a bowl, combine all the ingredients of the Seasoning mix and add the breadcrumbs, mix well and put into a large plastic bag with no holes.

2. Put chicken strips into the seasoning mix bag and toss until all the chicken is covered

3. Heat oil in a large pan and cooked coated chicken at a medium to heat. (Be careful not the have the heat too high as is will burn quickly without cooking the chicken inside and overcrowding the pan with make them soggy not crispy)

4. Place lettuce, tomatoes, grated cheese, sour cream, mashed avocado and crispy chicken on the table so everyone can make up their own version depending on their food preferences (you could add finely sliced onion, capsicum, grated carrot as well)

5. To make up the Tacos, place lettuce, tomato, cheese and crispy chicken on tacos and top with sour cream and mashed avocado

IMG_0168

The finished product

If you have an air fryer, I’m sure you will be able to cook this in that as well.

THERMOMIX VERSION

 

Suitable for TM31, 5 and 6

Method – Steamed Chicken

This is a healthier, non fried version, but still as yummy!

1. Combine all ingredients contained in  Liz’s Crispy Chicken Seasoning Mix (You could just as easily use salt and pepper or other herbs and spices you like that are in your pantry) in a bowl and rub into 1 kg of chicken tenderloins (I just use chicken breast cut into strips).

2. Place marinated Chicken strips into both layers of the Varoma, larger strips on the bottom and small strips on the top (I have got up to 2kg of chicken in the Varoma, it just needed to cook a bit longer and I kept checking the water to make sure it didn’t go dry in the mixing bowl).

Steamed Chicken

I was in a hurry and just sprinkled some “Herbamare” and smoky paprika on this chicken!

3. Fill mixing bowl with 600g of water. Place Varoma on top and cook for 20-30 minutes/Varoma/Speed 1 (time depends on how thick your chicken strips are).

4. Place lettuce, tomatoes, grated cheese, sour cream, mashed avocado and crispy chicken on the table so everyone can make up their own version depending on their food preferences (you could add finely sliced onion, capsicum, grated carrot as well).

5. To make up the Tacos, place lettuce, tomato, cheese and crispy chicken on tacos and top with sour cream and mashed avocado.

If you click on the subscribe button below you will receive 3 free e-books that you can print off and enjoy. Basics 2 contains the recipe for the Tortillas, but click on the link above if you don’t wish to do that.

Enjoy Irresponsibly!

 

 

 

 

 

 

 

 

 

Liz xox

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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2 Comments

    • Liz Connolly

      Yes they freeze well, but even though I don’t use it often, benefit from a quick wiz in the microwave (it’s makes them soft again) Liz x

      Reply

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