Ingredients
Crispy chicken tacos
- 2 chicken breasts
- 5 tbsp chicken spice
- 2 tbsp salt
- 1 tbsp black pepper
coating
- 1 cup flour
- 3 tsp paprika
- 1 tbsp black pepper
- 3 tbsp chicken spice
Fish tacos
- 4 fish fillets
- 5 tbsp bbq spice/ fish spice
- 2 tbsp salt
- 1 tbsp black pepper
- 1 cup butter milk
- 2 tsp paprika
- 1 tbsp black pepper
coating
- 1 cup flour
- 3 tsp paprika
- 1 tbsp black pepper
- 3 tbsp chicken spice
For the coleslaw
- 1 cup shredded white cabbage
- 1 cup shredded purple cabbage
- 1 large carrot grated
- 5 tablespoons mayonnaise or eggless mayonnaise
INSTRUCTIONS
- Pour oil into a medium-sized saucepan.
- Switch the stove on to medium-high heat and place the saucepan on the stove.
- Cut the chicken breasts into cubes
- Season them with chicken spice, salt and black pepper.
- Combine the ingredients for the chicken coating.
- Coat each chicken cube in the coating.
- Place the chicken cubes in the hot oil and let them fry for about 8 minutes on each side till they are golden-brown. (You may need to fry them in batches depending on the size your pan)
- Repeat steps 3 -8 with the fish , but dip the fish cubes into the buttermilk combined with the black pepper and paprika before placing them in the flour coating.
- Add the shredded purple and white cabbage , carrots and mayonnaise to a bowl and mix them.
- To assemble the tacos, first spread a teaspoon of mayonnaise on each tortilla.
- Then for chicken tacos, start by placing one tortilla on the serving board then a slice of lettuce on the tortilla.
- Place 2-3 tablespoons of the coleslaw onto the tortilla.
- Add about 5 chicken strips onto the tortilla.
- Repeat the same procedure for the other chicken tacos.
- To assemble the fish tacos, repeat steps 11-14.
- Add 5 fish cubes to each of the fish tacos.
- Drizzle mayonnaise across the fish tacos and garnish them with fresh parsley.
- Decorate the board with red lettuce, lemon wedges and picco di Gallo(optional) https://www.missrejo.com/2021/11/beef-tacos-topped-with-picco-di-gallo.html.
