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Crispy chicken tacos with lime aioli

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These Crispy chicken tacos make for a mouthwatering lunch or dinner. Served with a tangy lime aioli, everyone will be begging for more.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Crispy chicken tacos with lime aioli

Ingredients

  • Vegetable oil, to shallow-fry
  • 600g pkt Coles RSPCA Approved Chicken Breast Schnitzels
  • 1/2 cup (150g) aioli
  • 1 tbs lime juice
  • 12 small tortillas
  • 1 cup (80g) shredded red cabbage
  • 1 avocado, peeled, stoned, chopped
  • 200g punnet Perino tomatoes, halved
  • 1/3 cup coriander leaves
  • Lime wedges, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Thickly slice.

  2. Step 2

    Meanwhile, combine aioli and lime juice in a small bowl.

  3. Step 3

    Reserve half the aioli mixture. Divide remaining aioli mixture among tortillas. Top with cabbage, chicken, avocado, tomato, reserved aioli mixture and coriander leaves. Serve with lime wedges.

Crispy chicken tacos with lime aioli

Crispy chicken tacos with lime aioli
  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Ingredients
  • Vegetable oil, to shallow-fry
  • 600g pkt Coles RSPCA Approved Chicken Breast Schnitzels
  • 1/2 cup (150g) aioli
  • 1 tbs lime juice
  • 12 small tortillas
  • 1 cup (80g) shredded red cabbage
  • 1 avocado, peeled, stoned, chopped
  • 200g punnet Perino tomatoes, halved
  • 1/3 cup coriander leaves
  • Lime wedges, to serve
    Description

    These Crispy chicken tacos make for a mouthwatering lunch or dinner. Served with a tangy lime aioli, everyone will be begging for more.

    Method

    1. Step 1

      Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Thickly slice.

    2. Step 2

      Meanwhile, combine aioli and lime juice in a small bowl.

    3. Step 3

      Reserve half the aioli mixture. Divide remaining aioli mixture among tortillas. Top with cabbage, chicken, avocado, tomato, reserved aioli mixture and coriander leaves. Serve with lime wedges.