Chicken tacos



As Needed  Canola Oil for Frying

4 Each   Chicken Tenders, around 1 oz. wt. piece

As Needed  All Purpose Flour

As Needed  Corn Flakes Breading (Recipe Follows)

As Needed  Milk-Egg Wash (Recipe Follows)

2 Each   Flour Tortilla, 6-inch

½ Cup   Mango-Jalapeno Slaw, drained (Recipe Follows)

2 Tablespoons Chipotle Aioli (Recipe Follows)

2 teaspoons  Scallions, sliced

2 Each   Bamboo Pick

1 Each   Lime Wedge


1.     Heat oil in a stock pot for frying.

2.     Bread chicken tender pieces starting with the flour, then milk, then corn flakes breading, coat it evenly and shake off excess breading. Repeat for the 3 chicken tender pieces.

3.     Once the oil is hot, drop chicken tender pieces and cook for 2 to 2 ½ minutes, or until done.  Drain on a plate lined with paper towel.

4.     Toast flour tortilla on both sides on a hot pan, until warm.

5.     Place ½ cup of the drained mango-jalapeno slaw at the center of each flour tortilla from 12:00 to 6:00. Place TWO pieces of crispy chicken tenders on top of the slaw on each tortilla.

6.     Drizzle of chipotle aioli on top of the crispy chicken tenders.

7.     Garnish with 1 teaspoon of scallions on top of the crispy chicken tenders.

8.     Place the 2 tacos side by side and stick a 7" bamboo skewer through the middle of the tacos to keep it together.  Stick a fresh lime at the end of the bamboo skewer.



½ Cup   Almond, slivered

½ Cup   Sesame seeds

3 Cups  Cornflakes

¾ Cup   Sugar, granulated

1 ½ Tablespoon Red Pepper Flakes

1 Tablespoon  Kosher Salt


3 Each   Eggs, beaten

1 Cup   Milk


1.     To make the breading, put almonds, sesame seeds, cornflakes, sugar, chili flakes and Kosher Salt into a food processor and pulse lightly, until combined and coarsely chopped.

2.     In a separate bowl, whisk eggs and milk.



1 Cup   Mangoes, ¼ inch dice

½  Cup  Sugar, granulated

1 Tablespoon  White Wine Vinegar

2 teaspoons  Garlic, minced

2 teaspoons  Red Onion, minced

1 Each   Jalapenos, seeded, minced

2 teaspoons  Lime Juice

2 Tablespoons Cilantro, chopped

1 Cup   Mayonnaise

1 teaspoon  Garlic, minced

½ teaspoon  Kosher Salt

¼ teaspoon  Black Pepper, coarse grind

1.     In a small sauce pot, combine mangos, sugar, vinegar, garlic, onions and jalapeno and simmer for 8 minutes. Immediately cool down.

2.     In a mixing bowl, combined lime juice, cilantro, mayonnaise, garlic, Kosher salt and black pepper. Whisk until  well combined.

3.     Add cooled down mango mixture and mix well.



2 Cups  Shredded Cabbage/Slaw mix

¾ Cup    Mango-Jalapeno Dressing


1.     In a small mixing bowl, place Asian slaw mix and the mango-jalapeno dressing.

2.     Mix until well-combined



2 Tablespoons  Chipotle puree in Adobo

2 teaspoons   Lemon Juice

1 Each    Garlic Clove

1 Tablespoon   Shallots, minced

½ Cup    Mayonnaise

1 ½ Tablespoon   Dark Brown Sugar

1 teaspoon   Rice Wine Vinegar

1/8 teaspoon   Kosher Salt


In a food processor, combine all ingredients until smooth

Weekend Cooking - February 26, 2011