Nashville style chicken tacos
Ingredients
Chicken Tacos
Farrah’s Small Taco Tortillas
Nashville Style Chicken Tenders
Lettuce, shredded
Sriracha mayo
Pink Pickled Onions
1 Red onion, sliced
1 Cup White vinegar
2 Tbsp Sugar
Pico de gallo (tomato salsa)
2 Tomatoes, diced
1 White onion, diced
2 Tbsp coriander, finely chopped
1 Lime
Method
Preheat oven to 190°C.
Line an oven tray with baking paper and lay chicken tenders on the tray. Bake for 30-40 minutes (turning at halfway) until golden and crispy.
To make the pink pickled onions, combine vinegar and sugar and stir until sugar is dissolved. Pour over sliced red onions and leave overnight in the fridge until you’re ready to use them.
To make the tomato salsa, combine tomatoes, white onion, coriander, and a squeeze of lime juice. Set aside.
In a dry fry pan over a medium heat, grill tortillas for 5 to 10 seconds on each side to warm and add colour.
Once the chicken is cooked, slice into bite sized pieces.
Build your tacos with the chicken, lettuce, pink pickled onions, and pico de gallo (tomato salsa). Drizzle with sriracha mayo to finish.
Enjoy!