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Crispy Chicken Tacos with Beetroot & Apple Slaw

Crispy Chicken Tacos with Beetroot & Apple Slaw

Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Author Eat Love Eat


  • 2 chicken breast fillets
  • 1/2 cup flour
  • 1 egg
  • 1 cup (60g) panko breadcrumbs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried mixed herbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 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

  • 1/2 small white cabbage
  • 1 small beetroot
  • 1/2 apple
  • 1/2 red onion
  • 1/2 lime juice only
  • 1/2 cup Greek yoghurt
  • 1/2 teaspoon fine sea salt


  • 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.
  • 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!)
  • 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.
  • 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.

Beetroot & Apple Slaw

  • Finely slice the cabbage using a mandoline 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. 


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.