Recipe Chicken tacos cheesy cream

To prepare this dish

Ingredient list

Vegetable filling

1 large tin corn
2 red peppers
2 pieces lettuce hearts
2 pieces avocados
1 small chili pepper
100 g fried onions

Breaded fried chicken

5 large chicken breasts
140 g flour
30 g maizena
4 g salt
10 g rice flour
6 g sugar
8 g baking powder
240 g water
200 g Panko breadcrumbs
5 g toasted spices
fleur de sel, pepper

Cheesy cream

500 g Cooking Cream Sour Taste
100 g grated cheese such Emmenthal
salt
ground black pepper

Plating

10 plain tortillas

Elle & Vire products used

Cooking Cream Sour Taste

The recipe,
step by step

1. 1

   Vegetable filling

   • Drain the corn.
   • Peel and thinly slice the red peppers and the chili pepper.
   • Peel and slice the avocado.
   • Thinly slice the gem lettuce.
2. 2

   Breaded fried chicken

   • Cut the chicken breasts into large strips.
   • Season with fleur de sel, pepper and the toasted spices.
   • In a mixing bowl, combine the flour, cornstarch, the 4 g of salt, the rice flour, sugar and baking powder.
   • Gradually add the water while stirring.
   • Dip the chicken strips in the mixture, shake off the excess and roll in the panko breadcrumbs.
   • Deep fry at 170-180°C for a few minutes.
3. 3

   Cheesy cream

   • Bring the cream to the boil.
   • Remove from the heat and add the grated cheese.
   • Stir well to combine and blend using a hand mixer.
   • Let cool.
4. 4

   Plating

   • Fill the tacos with all of the ingredients, adding the cheesy cream last.
   • Roll up.
   Chef's tip

   Chef ’s tip : You can make your tacos by closing the ends up and folding them well. Then heat for a few minutes in a panini machine.

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