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Crispy Chicken Tacos with Beetroot & Apple Slaw
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Crispy Chicken Tacos with Beetroot & Apple Slaw

Delicious tacos filled with baked crispy chicken and a fresh and vibrant beetroot and apple slaw. YUM!
Course Main Course
Cuisine Mexican
Keyword Beetroot slaw, Crispy chicken taco, healthy, Taco
Prep Time 25 minutes
Cook Time 20 minutes
0 minutes
Total Time 45 minutes
Servings 4
Calories 615kcal
Author Sasha

Equipment

Ingredients

  • 2 chicken breast fillets
  • ½ cup flour
  • 1 egg
  • 1 cup (60g) panko breadcrumbs
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried mixed herbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • teaspoon cayenne pepper
  • ½ teaspoon fine sea salt
  • rapeseed or olive oil
  • 8 soft tacos
  • pea shoots or greens of choice, avocado and pumpkin seeds to serve

Beetroot & Apple Slaw

  • ½ small white cabbage
  • 1 small beetroot
  • ½ apple
  • ½ red onion
  • ½ lime juice only
  • ½ cup Greek yoghurt
  • ½ teaspoon fine sea salt

Instructions

  • Preheat oven to 180C/350F. Get out 3 shallow bowls suitable for dredging your chicken in. Line a baking sheet with greaseproof baking paper.
  • Place the flour into one bowl and season it lightly with salt and pepper. Crack the egg into the second bowl and lightly beat it - you can season this lightly too if desired. In the third bowl, mix together the panko breadcrumbs with the herbs, spices and salt.
    ½ cup flour, 1 egg, 1 cup (60g) panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon dried mixed herbs, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne pepper, ½ teaspoon fine sea salt
  • Cut each chicken breast fillet into 4 strips. Dredge each piece in the seasoned flour, before dunking in the beaten egg. Finally, coat each chicken piece in the seasoned breadcrumbs. (I recommend keeping one hand for flour/breadcrumbs and the other for egg dunking, to avoid getting clumpy hands!)
    2 chicken breast fillets
  • Lay out the chicken pieces on the prepared baking sheet. Drizzle or spray each piece with a little oil. Place in the oven and bake for 15-20 minutes until golden and cooked through.
    rapeseed or olive oil
  • Serve each chicken piece inside a soft taco with beetroot & apple slaw, smashed avocado, pea shoots or any greens of your choice and pumpkin seeds.
    8 soft tacos, pea shoots or greens of choice, avocado and pumpkin seeds

Beetroot & Apple Slaw

  • Finely slice the cabbage using a mandolin or sharp knife. Coarsely grate the beetroot and apple (I find a food processor with the grating attachment the easiest way to do this!). Finely slice the red onion. Place your veggies in a mixing bowl. Mix together with the remaining slaw ingredients, taste and adjust seasoning as desired. 
    ½ small white cabbage, 1 small beetroot, ½ apple, ½ red onion, ½ lime, ½ cup Greek yoghurt, ½ teaspoon fine sea salt

Notes

I recommend tossing together your slaw just before serving and eating it straight away as it's best eaten fresh. Feel free to prep the veggies ahead of time though. 

Nutrition

Serving: 4g | Calories: 615kcal | Carbohydrates: 96.8g | Protein: 24.5g | Fat: 14.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7g | Cholesterol: 61.5mg | Sodium: 1776mg | Potassium: 371mg | Fiber: 4.6g | Sugar: 8.8g | Vitamin A: 92.7IU | Vitamin C: 21.8mg | Calcium: 321.5mg | Iron: 5.2mg