Crispy Chicken Tacos

This recipe uses Fantastic Rice Crackers as a crumb. A perfect alternative for those who are gluten-intolerant.

Serves Preparation Cooking Difficulty
6 20 min 15 min Easy
  • 100g packet Fantastic Rice Crackers - BBQ flavour
  • 400g chicken tenderloins
  • ¼ cup rice flour
  • 2 eggs, lightly beaten
  • 312g pack white corn tortillas (12pk)
  • ¼ iceberg lettuce, shredded
  • 1 avocado, deseeded, skin removed & sliced
  • ½ cup coriander leaves
  • 1 vine tomato, sliced
  • ⅓ cup Greek yogurt
  • ⅓ cup sweet chilli sauce
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  1. Step 1

    Place rice crackers in a food processor and pulse until mixture is a fine crumb.

  2. Step 2

    Place flour, lightly beaten eggs and rice cracker crumb separately in three small shallow dishes.

  3. Step 3

    Dip each chicken tenderloin in flour, egg and rice cracker crumb until well coated.

  4. Step 4

    Heat oil in a medium saucepan about 5cm deep over a medium heat. To check if the oil is ready, drop a small piece of bread into the oil, it should sizzle and become golden.

  5. Step 5

    Place crumbed chicken tenderloins into the hot oil in batches of 3, turning after 2-3 minutes or until both sides are golden and chicken is cooked through. Remove from pan and drain on paper towel.

  6. Step 6

    To assemble taco’s, place a little iceberg lettuce down the centre of each tortilla, followed by some sliced avocado and coriander. Top each with some cooked chicken tenderloin, a dollop of yogurt and a drizzle of sweet chilli sauce.

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