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Ingredients

Vegetable oil, to shallow-fry
600g pkt Coles RSPCA Approved Chicken Breast Schnitzels
1/2 cup (150g) aioli
1 tablespoon lime juice
12 small tortillas
1 cup (80g) red cabbage, shredded
1 avocado, peeled, stoned, chopped
200g punnet Perino tomatoes, halved
1/3 cup coriander leaves
Lime wedges, to serve

Method

Step 1 Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Thickly slice.
Step 2 Meanwhile, combine aïoli and lime juice in a small bowl.
Step 3 Reserve half the aïoli mixture. Divide remaining aïoli mixture among tortillas. Top with cabbage, chicken, avocado, tomato, reserved aïoli mixture and coriander leaves. Serve with lime wedges.

Crispy chicken tacos with lime aioli

How to make Crispy chicken tacos with lime aioli

Ingredients

Method