Crispy chicken tacos

Crispy chicken strips, with a sweet honey & lime marinade, topped with coleslaw on a tortilla wraps to make a different version of tacos. These crispy chicken tacos are Yum!

Crispy chicken strips, with a sweet honey & lime marinade, topped with coleslaw on a tortilla wraps to make a different version of tacos. These crispy chicken tacos are Yum! #tacos

When we watched the Lego movie the first time Henry got really excited about Taco Tuesday.  So, when it was his birthday recently, which happened to fall on a Tuesday, he wanted tacos (naturally).  Now our family love tacos and all mexican food – see our taco salad, chili con carne and nacho taco dippos for some examples!  But, to spice things up a little, we made some crispy chicken strips, with gluten-free breadcrumbs, and then added a honey-lime marinade.  Grant and I added some coleslaw, the kids just had cheese and grated carrots on theirs, but it was definitely a winner in our house.

The proportions in the recipe aren’t exact, so feel free to play around with them, to whatever suits you!  The ingredients in brackets are to assist if you’re trying to be Whole30 compliant.  When I made these during my Whole30, I crumbed the chicken in some almond flour instead and fried in some coconut oil with lemon pepper seasoning, but I still used the yummy adapted marinade!

Crispy chicken tacos

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 30 minutes
Cook Time 20 minutes
Servings 12

Ingredients

For the chicken

  • 600 g chicken breast strips
  • gluten-free breadcrumbs or 1 cup almond flour
  • eggs
  • gluten-free flour or tapioca starch
  • grated parmesan cheese or nutritional yeast
  • vegetable oil

For the marinade

  • 3 tbs soy sauce coconut aminos
  • 2 tbs honey apple juice
  • 1 tbs vegetable oil
  • 2 tbs lime juice
  • 2 garlic cloves crushed
  • 1 tbs chilli powder
  • 2 tbs cilantro leaves
  • 12 tortillas
  • 1 cup shredded cabbage and carrot mix

Instructions

For the chicken

  1. Set up three stations for the flour, eggs and breadcrumbs. Add the parmesan cheese (nutritional yeast) to the breadcrumbs. Lightly beat the eggs.
  2. Cut the chicken into strips.
  3. Dip individual chicken strips into the flour, then eggs, then breadcrumb/cheese mixture.
  4. Add oil to a frying pan and shallow fry chicken in several batches until cooked. Place on paper towel to drain any excess fat and set aside.

For the marinade

  1. Combine all ingredients in a blender and mix well.

For the tacos

  1. Assemble the tortilla, chicken, marinade and any additional toppings as desired.

 Crispy chicken strips, with a sweet honey & lime marinade, topped with coleslaw on a tortilla wraps to make a different version of tacos. These crispy chicken tacos are Yum!

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