Sesame Panko Chicken Tacos
Recipe: #21396
October 19, 2015
Categories: Chicken, Cabbage, Asian Fathers Day, Game/Sports Day, Oven Bake, Chicken Dinner, more
"I found this in my MIL's "mymagazine". It's Asian/Latin flavors mixed together."
Ingredients
- FOR THE CHICKEN
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- FOR ASIAN PEANUT SAUCE
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- FOR TACOS
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Nutritional
- Serving Size: 1 (285.3 g)
- Calories 495.6
- Total Fat - 20.3 g
- Saturated Fat - 4 g
- Cholesterol - 261.5 mg
- Sodium - 1125.5 mg
- Total Carbohydrate - 49.4 g
- Dietary Fiber - 5.5 g
- Sugars - 5.2 g
- Protein - 30.5 g
- Calcium - 250.4 mg
- Iron - 7.5 mg
- Vitamin C - 42.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 425°F. Line a large rimmed baking sheet with foil and spray with cooking spray. On a piece of wax paper, mix together the flour and salt. In a shallow bowl, whisk together the egg and water. In another shallow bowl, mix together the panko bread crumbs and sesame seeds. Roll each chicken tender in flour, dusting off the excess, dip in egg wash, then coat well with the sesame panko crumbs. Place the chicken tenders on the baking sheet and spray them with cooking spray. Bake for 15-20 minutes, until lightly golden brown (safe internal temperature of 165°F).
Step 2
Whisk the peanut sauce ingredients together until smooth, adding more water if needed to reach a sauce consistency.
Step 3
While the chicken is baking, stir together the shredded cabbage and rice wine vinegar in a bowl; season with a pinch of salt. Wrap the tortillas in foil and heat in oven for 5 minutes. For each taco, place a chicken tender on a warm flour tortilla and top with sauce, cabbage, peppers and cilantro leaves.
Step 4
Serve immediately.
Step 5
Refrigerate any leftovers.
Tips
No special items needed.