Fried Chicken Tacos with Red Cabbage

Meat

25 Apr

Written By Mania V

These fried chicken tacos are crunchy, flavorful, and easy to make. Juicy chicken strips are coated in a crispy golden crust, then layered in warm tortillas with fresh red cabbage slaw and a spicy yogurt sauce.

With a perfect mix of crunch, creaminess, and a hint of spice, these tacos are a great go-to meal for any occasion. Simple ingredients, bold flavours, and an easy prep—what more do you need for the perfect taco night?

Ingredients
For 6 tacos

For the Fried Chicken:

2 boneless, skinless chicken breasts (about 300g / 0.66 lbs)
125g (1 cup ) all-purpose flour
125g bread crumps
1 tsp salt
½ tsp pepper
1 egg (beaten)
vegetable oil

For the Red Cabbage Slaw:

150g / 1½ cups red cabbage, thinly sliced
1 tbsp toasted sesame oil
3 tbsp rice vinegar (or other white vinegar like apple cider)
1.5 tbsp sugar
½ tsp salt

For the Yoghurt Sauce:

6 tbsp Greek Yoghurt
1 tbsp Teriyaki glaze
1 tsp soy sauce

Other Taco Essentials:

6 small corn or flour tortillas
¼ cup sprouts or chopped cilantro
sprouts for garnish
1 lime

Method

To prepare the cabbage, thinly slice 150g red cabbage, place in a bowl. Add 1 tbsp sesame oil, 3 tbsp rice vinegar, 1.5 tbp sugar, and 1/2 salt.
Knead the cabbage and make sure all is well combined. Let it sit for at least 15 minutes to absorb the flavours.
To make the Yogurt Sauce, mix 6 tbsp Greek yogurt, 1 tbsp teriyaki glaze, and 1 tsp soy sauce in a small bowl until smooth. Set aside in the fridge until ready to use.
To make the chicken, heat vegetable oil in a deep pan over medium heat. Set up three bowls:
- Bowl 1: Add 125g flour, 1 tsp salt, and 1/2 tsp pepper.
- Bowl 2: Beat 1 egg.
- Bowl 3: Add 125g bread crumbs.
Coat each chicken strip in flour, dip in egg, then coat in bread crumbs.
Fry the chicken in batches for 3-4 minutes per side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil.
Assemble the tacos: Warm the tortillas in a dry pan or over an open flame. Spread a tablespoon of spoon of yoghurt sauce on each tortilla. Place one fried chicken stripe on each tortilla. Add a scoop of red cabbage slaw. Garnish with chopped cilantro and/or sprouts.