Healthy Chicken Tacos

Ingredients

1½ cups Panko Breadcrumbs
35g Chipotle Seasoning
2 tsp finely grated Lime rind
2 Eggs
1/3 cup Plain Flour
500g Chicken Tenderloins
2 Corn cobs
8 Taco Shells
80g mixed Salad Leaves
Plain Yoghurt
2 Tomatoes
1 Avocado
1/4 cup fresh Coriander Leaves
1 tbsp Lime juice

Instructions

  1. To make salsa combine tomato, avocado, coriander and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.
  2. Meanwhile, combine breadcrumbs, seasoning and lime rind in a bowl. Season with salt and pepper. Whisk eggs in a separate bowl. Place flour in another bowl. Toss chicken in flour, then dip in eggs, then toss in breadcrumbs and coat evenly. Place on a plate, spray chicken and corn with oil.
  3. Place chicken and corn on racks in air fryer. Cook at 180 degrees for 12 minutes. Remove corn and cook chicken for a further 5-8 minutes or until cooked through. Transfer to a plate.
  4. Place taco shells, upside down on racks in air fryer. Cook at 180 degrees for 1 minute or until heated through.
  5. Divide salad leaves among taco shells. Top with chicken, yoghurt and salsa. Serve with corn and lime cheeks.