Tacos for Everyone!
Chrissie Swan’s Crispy Chicken Tacos with Avocado Cream are an instant crowd-pleaser. Learn how to make this fam-friendly dinner with minimal effort and maximum “Mmmmmm…”
BY HEJIRA CONVERY, KINDICARE
You probably know that Chrissie Swan is queen of the airwaves, thanks to her top-rating radio show on Nova, but did you know that she’s also queen of the shortcut?
And by shortcut, we mean those little tricks that make mealtimes quicker, easier and yummier!
Well, it’s true.
Chrissie has a new cookbook out called The Shortcut Queen, and it’s loaded with tips, hacks and prep-ahead secrets to help you cut a few corners and still come up with amazing meals!
You’ll love all 80 recipes in the book, because they’re delish and totally do-able, but for starters, let’s share Chrissie’s recipe for Crispy Chicken Tacos with Avocado Cream.
This is a great one for busy parents and hungry kiddos, because you can make the avo cream together, add sweet chilli sauce for extra yum, and watch your little one eat their body weight in tacos.
So, bon appétit, or better still, buen provecho!
Chrissie Swan’s Recipe for Crispy Chicken Tacos with Avocado Cream
Prep time: 30 minutes
Cook time: 10-15 minutes
Serves: 4
Ingredients
30g (1 cup) coriander leaves, chopped
Juice of 2 limes
1 small onion, finely chopped
3 tablespoons extra-virgin olive oil
12 chicken tenderloins (700g in total)
125g (1/2 cup) chipotle mayo (see below)
100g (1 2⁄3 cups) panko breadcrumbs
12 small soft tortillas, warmed
Sour cream, to serve
150g smoked cheddar or mozzarella, grated
Chipotle Mayo
1 x 230g jar chipotle in adobo sauce
1 x 470g jar mayonnaise (Chrissie loves the Thomy brand)
Avocado Cream
1 large avocado
100g sour cream
Juice of 1 lime (bottled okay too!)
15g (1/2 cup) coriander leaves
1 spring onion, pale part only, roughly chopped
1 garlic clove, crushed
Method
To make the chipotle mayo, blitz the chipotle in a food processor until finely chopped. Add the mayo and blitz until combined.
To make the avocado cream, place all the ingredients in a small food processor or blender and blitz until smooth. Season with salt and freshly ground black pepper and set aside.
Combine the coriander leaves, lime juice, onion and 1 tablespoon of the olive oil in a bowl and season with salt and pepper. Set aside.
Place the chicken in a bowl with the 1/2 cup of chipotle mayonnaise and mix until well coated. Place the panko crumbs on a plate or sheet of baking paper. Press the chicken into the panko crumbs until completely covered.
Heat the remaining oil in a large non-stick frying pan over medium heat and cook the chicken, in batches, for 3 minutes each side or until golden and cooked through. Add more oil to the pan if needed.
Serve the chicken alongside the tortillas, avocado cream, sour cream, coriander salsa and the cheese.
Shortcut
You don’t need the full crumbing station here – you just use the chipotle mayonnaise as the glue.
And that’s a wrap!
These tacos will be an instant favourite with your family, and all of Chrissie’s recipes are sure to go down well, so check out The Shortcut Queen for fab food with less fuss.
