Crispy Chicken Soft Tacos are definitely a family favourite but when you're a Gluten Free'er, buying the all in one packs from the supermarket (Old El Paso for example) unfortunately means you can't join in the mexican fun.
Well, we at LFGF say NO MORE! It's time gluten freezer across Australia joined in the fiesta with the most delicious gluten free, crispy chicken soft Tacos ever!
Let's break this down into 2 components: The tortilla's & then the crispy chicken filling.
**Our Tortillas can be frozen after step 2 and cook when needed**
Part One: The Tortilla's.
Ingredients:
2 Cups of LFGF Bread Mix
3/4 Cup Warm Water
Method:
1. Place LFGF Bread Mix in a bowl; add warm water.
Mix together using a knife; when the dough starts to come together, use your hands (floured with gluten free flour) to shape the dough into a ball. If the dough is too wet, add a little more LFGF Bread Mix at a time until it is the right consistency.
2. Divide the ball of dough into ten pieces, and roll each piece into a ball on a floured surface.
Roll out until each piece is very thin, just so you can still pick the pieces up.
Trim each piece into a neat circle and pack in plastic wrap as you roll them, to stop them drying out.
3. Heat a heavy-based cast iron frying pan over medium heat. Place a tortilla in the pan and cook for 1min or until the tortilla puffs up and looks nearly cooked. Turn over and cook for another minute until just slightly brown.
Part Two: The Crispy Chicken.Ingredients:
600g Chicken (Tenderloins would be a good choice)
1 egg (or egg replacement)
2 tablespoons milk (or soy/rice milk)
LFGF Chicken Seasoning Mix
Oil for cooking
Method:
1. Mix milk and egg in a bowl
2. Cover a large sized plate with a thick layer of LFGF Chicken Seasoning.
3. Roll chicken pieces in the egg and milk mix.
4. Then roll your chicken pieces in the LFGF chicken seasoning, ensuring that all the chicken is covered.
5. Heat the oil till hot. Place 1/4 of the chicken in the hot oil, fry gently until it is just starting to change colour, then place on absorbent paper till all the chicken has been half cooked.
6. Then return all the chicken to the oil until cooked.
7. Place chicken on adsorbent paper to drain.
Finally: Serve & Eat!
Of course, you now fill the tortilla with your gluten free crispy chicken and serve with the toppings of your choice. Depending on your dietary requirements, this may include lettuce, cheese, sour cream, sweet chilli sauce, tomatoes, carrots - or the lot!
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Image from Woolworth's recipe website (not LFGF)
http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/crispychickenandtomatosofttacos |
