VERDE VALLE / RECIPES / Breaded Chicken Strip Tacos with Refried Beans and Pico de Gallo

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Breaded Chicken Strip Tacos with Refried Beans and Pico de Gallo

30 to 45 mins Serve 4 Ingredients: 1 tablespoon chia, Verde Valle. (8g), 4 small lemons, 1 medium cucumber(200g), 1L water, Sweetener to your liking, 1 pack refried bayo beans, Isadora, 6 flattened chicken breast fillets, 3 cups bread crumbs, 1 cup flour, 4 beaten eggs, Oil for frying, as needed, 1 ½ cups chopped tomato, ½ cup finely chopped red onion, 2 tablespoons sliced serrano chili, 1 tablespoon chopped cilantro, 2 tablespoons lime juice, Salt and pepper, to taste, Olive oil, as needed, Warm corn tortillas,
Rated 5/5 based on 11 customer reviews

Breaded Chicken Strip Tacos with Refried Beans and Pico de Gallo

Breaded Chicken Strip Tacos with Refried Beans and Pico de Gallo

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ingredients

1 tablespoon chia, Verde Valle. (8g)

4 small lemons

1 medium cucumber(200g)

1L water

Sweetener to your liking

1 pack refried bayo beans, Isadora

6 flattened chicken breast fillets

3 cups bread crumbs

1 cup flour

4 beaten eggs

Oil for frying, as needed

1 ½ cups chopped tomato

½ cup finely chopped red onion

2 tablespoons sliced serrano chili

1 tablespoon chopped cilantro

2 tablespoons lime juice

Salt and pepper, to taste

Olive oil, as needed

Warm corn tortillas

PREPARATION

  1. Coat each chicken fillet in flour, then dip in beaten egg, and finally coat with bread crumbs. Fry in hot oil until golden and drain on paper towels. Cut into strips and keep warm.
  2. In a bowl, mix the tomato, red onion, serrano chili, cilantro, lime juice, olive oil, and season with salt and pepper. Set aside.
  3. Open the pack of refried bayo beans, pour into a skillet, and heat.
  4. Spread a tablespoon of beans on a warm tortilla, add chicken strips, and top with pico de gallo. Enjoy.


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