NZ Woman's Weekly

Crispy chicken tacos recipe

  • Meal Type

  • Servings

  • Courses


Move over mince tacos – it’s never a problem to get the kids to the table with this delicious dinner option. Add more or less seasoning depending on your tastes.

I find it’s fun to let everyone make their own taco, which makes this meal ideal for large gatherings. The sour cream, spices and lemon juice act as a marinade for the chicken, while the crumbs give it a nice crust.

  • 1 large chicken breast, sliced into even-sized strips
  • 2 tbsp sour cream
  • Pinch turmeric
  • 1 tsp Mexican seasoning or Cajun spice
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1½ cups (approx) panko or fresh breadcrumbs
  • Oil for frying
  • 8 crispy taco shells
  • Grated cheese, shredded lettuce, grated carrot, diced red onion, sliced cucumber, to serve
  • Sour cream, for garnish
  • Sweet chilli sauce, for garnish
  1. In a glass or stainless steel bowl, combine the chicken strips, sour cream, turmeric, spice, garlic and lemon juice, then mix until coated. Leave to marinate for up to 2 hours.
  2. When ready to serve, toss the marinated chicken strips in the panko or breadcrumbs and cook in a large, preheated frying pan with a little oil until golden and cooked through.
  3. Serve the chicken strips in warmed taco shells with a range of salad ingredients. Top with a dollop of sour cream and drizzle over sweet chilli.

*Also try this in soft tortillas or pita pockets.

Take a look at this easy lasagne-style crock-pot recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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