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

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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).  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 didn’t crumb the chicken – just fried in some coconut oil with lemon pepper seasoning, but I still used the yummy adapted marinade!

Crispy chicken tacos
Serves 12
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
371 calories
46 g
58 g
10 g
23 g
2 g
143 g
630 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
143g
Servings
12
Amount Per Serving
Calories 371
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 58mg
19%
Sodium 630mg
26%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
11%
Sugars 3g
Protein 23g
Vitamin A
5%
Vitamin C
3%
Calcium
5%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the chicken
  1. 600g chicken breast strips
  2. gluten-free breadcrumbs
  3. eggs
  4. gluten-free flour
  5. grated parmesan cheese (nutritional yeast)
  6. vegetable oil
For the marinade
  1. 3 tbs soy sauce (coconut aminos)
  2. 2 tbs honey (apple juice)
  3. 1 tbs vegetable oil
  4. 2 tbs lime juice
  5. 2 garlic cloves, crushed
  6. 1 tbs chilli powder
  7. 2 tbs ground cilantro (coriander)
  8. 12 tortillas
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.
beta
calories
371
fat
10g
protein
23g
carbs
46g
more
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