Sesame crunch chicken tacos, cos, avocado & zesty crema

Sesame crunch chicken tacos, cos, avocado & zesty crema

By
From
Taqueria
Serves
6
Photographer
Chris Middleton

You come across a lot of interesting street food when you travel. Some of the most memorable for me can be found at the stands in Mexico that you find outside late-night bars, where vendors sell fried chicken necks and a variety of interesting porky bits together with tortillas and some very spicy condiments. We chefs love the noseto- tail approach, but I understand it’s not for everyone. So here I’ve created a quick, crispy Mexi-flavoured chicken taco inspired by those crunchy little bits I devoured on my travels.

Ingredients

Quantity Ingredient
12 Tortilla dough, homemade masa flour tortillas
or 12 store-bought tortillas

Chicken

Quantity Ingredient
4 eggs, beaten
1 tablespoon sea salt
500g panko breadcrumbs
150g sesame seeds
sunflower oil, for deep-frying
300g plain flour
1 tablespoon chilli powder
1 tablespoon ground cumin
500g boneless, skinless chicken breast, cut into 2 cm pieces

Salad

Quantity Ingredient
1 whole cos lettuce, cut into 8 wedges
squeeze lime
pinch salt
1 small avocado, cut into wedges

Zesty crema

Quantity Ingredient
250ml low-fat sour cream
2 lemons, juiced
2 limes, zested and juiced
pinch salt

Method

  1. Preheat the oven to 180°C.
  2. To prepare the chicken, add the beaten egg and salt to a shallow bowl and mix well. Add the breadcrumbs and sesame seeds to a separate shallow bowl and mix.
  3. Half-fill a large heavy-based saucepan or deep-fryer with oil, set over medium heat and heat the oil to 180°C.
  4. Combine the flour and spices in a plastic food bag, then add the chicken pieces, seal to close and shake together well to coat. Remove the coated chicken pieces from the bag and add them first to the beaten egg and then the breadcrumbs and sesame seed mixture. Fry the chicken pieces in batches for 4 minutes until golden and crispy. Remove using a slotted spoon or tongs and place on paper towel to drain, then transfer to the oven to keep warm.
  5. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap them in a warm damp tea towel and set aside to keep warm.
  6. Combine the salad ingredients in a bowl and toss together.
  7. To make the crema, mix together the ingredients in a bowl.
  8. To serve, transfer the warm tortillas onto taco stands or plates and top with a little of the salad, a few pieces of crispy chicken and spoonfuls of the zesty crema. Serve.

* Tips

  • The chicken can be grilled with the same seasoning minus the breadcrumbs but won’t be as crispy. Dial up the flavours with some new salsas each time you prepare these tacos – I like the spicy peanut and sesame salsa or the tomatillo verde – while if you really adore chilli, top it off with some fried dried arbol chilli pieces.
Tags:
Mexican
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