I am dead-set certain that I am not alone in my love for a meal that involves wrapping up fresh, tasty ingredients in one simple, hand-held parcel. My Soft Tacos with Panko Crusted Chicken & Fragrant Avocado Salsa are inspired by the taco renaissance that is happening in the foodie world. The tacos are filled with tender panko-crusted chicken, fragrant and zesty avocado and lime salsa, and drizzled with a simple tomato mayonnaise. Healthy, quick, simple! Arrrribbaa!
2 large chicken breasts – organic, free-range if possible
¼ cup plain flour
1 tbsp water
2 cups panko breadcrumbs
½ cup fresh parmesan
½ cup good quality mayonnaise
¼ cup tomato sauce
Mixed salad leaves
½ cup fresh coriander, roughly chopped
¼ cup spring onion, roughly chopped
2 tbsp lime juice
Soft flour tortillas
Salt and Pepper
Preheat oven to 200C
Prepare a baking tray by lining it with foil and lightly spraying with oil. Set aside.
Begin the crumbing process by setting up three shallow dishes on your bench top. In the first dish, place flour. In the second, beat the egg and water, and in the third dish, mix the breadcrumbs with the parmesan.
Cut the chicken into strips and coat with the flour. Dust off excess flour and then dip into the egg mixture. Finally, coat the eggy chicken pieces with the breadcrumb mix. Place on the baking tray. Repeat with all pieces of chicken.
Pop the chicken into the oven and bake for approx. 15 to 20 minutes, turning once, until chicken is no longer pink in middle the coating is lovely and golden brown.
While the chicken is baking prepare the remaining elements. For the sauce simple mix together the mayonnaise and tomato sauce and season to taste – a squeeze of lemon juice also adds an extra dimension but not necessary.
For the avocado salsa, roughly chop the avocado and combine with the coriander, lime juice and spring onions. Season to taste and set aside.
To assemble, heat the tortillas up in a pan over medium heat or wrap in foil and heat in the oven for a few minutes. Spread some of the avocado salsa on the warmed tortilla, top with chicken pieces, mixed leaves and a drizzle of the mayonnaise. Sprinkle with a dusting of sweet smoked paprika, wrap up and serve immediately.