Crispy chicken tacos

Prep time
20min
Cook time
15min
Serves
4

These tacos put the ease in easy entertaining. Have guests help themselves to their favourite combos.

Ingredients:

  • +- 250g Ghost Pepper Crumbed Chicken Strips
  • 6 Taco shells
  • ½ pineapple, charred and chopped
  • ½ red onion, diced
  • ½ punnet cherry tomatoes, quartered
  • Handful coriander, chopped

To serve

  • Sour cream
  • Guacamole
  • Coriander
  • Limes

Method:

  1. Cook Ghost Pepper Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once the chicken is cooked, rest for 1-2 minutes.
  2. To make the salsa, mix charred pineapple, red onion, tomatoes, and chopped coriander in a bowl. Season with salt, pepper, and lime to taste.
  3. Serve Ghost Pepper Crumbed Chicken Strips, tacos and salsa on a platter. Let guests add their own toppings of sour cream, guacamole, coriander or extra lime.