Crispy Baked Chicken Tacos With Cilantro Slaw

Along with a few of my husband's favorite meals, I have decided to dedicate the month of January creating recipes that are full of flavor, but good for you too. Panko bread crumbs are amazing!! Everytime I use them in a recipe, they never fail to be crunchy and satisfying. I love this recipe because you could make a big batch of this chicken and use it for different recipes through out the week. This chicken can be served over rice, a salad or as a filling for a crunchy taco. It's a fun recipe!

Makes 12 tacos

Ingredients:

For Cilantro Slaw
4 cups green cabbage, thinly sliced
3 green onions, sliced
1 cup radishes, sliced like matchsticks
1/4 to 1/3 cup cilantro, chopped
1 serrano or jalapeno, minced (seeds removed)
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

For Chicken Marinade
2 boneless chicken breast (about 1 1/2 pounds)
1/2 tablespoon cumin
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 teaspoon annatto powder
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil

For Breading Chicken
2 cups flour
3 eggs, beaten
3 cups panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
Canola spray oil

You will also need:
12 corn tortillas

Directions

1. Slice the chicken into bite size pieces, no thicker than 1/2 an inch and transfer to a glass bowl. Add all of the dry ingredients for the marinade in a small bowl, add the vinegar and oil, stir well to combine and taste for salt. Add all of the marinade to chicken and stir well, so it is coated evenly. Cover and marinate overnight.

2. Preheat oven to 395ºF. Line one large baking sheet with foil paper and spray generously with canola spray. Set aside. In a medium bowl combine all of the ingredients for the slaw. Toss well to combine, taste for salt, cover and chill until ready to serve.

3. Prepare breading station. In the first bowl, add the flour and lightly season with salt and pepper. In the second bowl, beat two eggs. In the third bowl, add the panko bread crumbs. Dredge a few pieces of chicken into flour, then eggs, then into the bread crumbs. Transfer them to the sprayed baking sheet.

4. When all of the chicken is done, spray the tops of chicken with more canola oil. Bake in the oven for 15 minutes, turn over and bake for another 15 minutes. If you would like a crunchy taco shell that's still low in calories, spray both sides of corn tortillas with canola oil and cook on a hot griddle until they brown and crisp up slightly. Garnish with crunchy slaw, your favorite salsa, light sour cream and pickled jalapenos. Makes 12 tacos.

We really enjoyed this slaw recipe! It was even better the next day, after it marinated in the lemon juice and spices.

I tried both flour and corn tortillas for this recipe, but the corn tortilla was so much better tasting with the chicken and the slaw.

Other recipes by Sonia:

Mini Gorditas Stuffed with Chorizo and Cheese
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Steak Ranchero and Potato Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible


Save this recipe to your HK profile by clicking on the Favorite button