Chicken Parm Tacos

We've been seeing these fried chicken tacos doing the rounds, and simply had to give them a try ourselves with these rather delicious chicken parm versions.

30 minutes prep

30 minutes cook

Serves 4-6

Hugh Woodward

Ingredients

4 small wheat torillas

4 chicken thighs, minced

1 tbspflaked sea salt

1 eggegg wash

100 gpanko bread crumbs

50 gparmesan

150 mlsunflower oil

200 gpassata

150 gpizza mozzarella

50 grocket

1 tbspolive oil

20 gparmesan

Because there are few things better in life than a taco combined with fried chicken. These are juicy, crispy and served with a parmesan dressed rocket salad.

Method

Preheat the oven grill. Lay out the tortillas and season the minced chicken thighs with the sea salt. Divide the chicken into four and smoosh it onto the tortillas, ensuring the whole surface is covered.

Dip each tortilla into the panko mixed with parmesan and shake off excess. Heat the oil until shimmering then fry the tacos, firstly on the chicken side and secondly on the tortilla side.

When the chicken is cooked through remove them from the oil and top with the passata and cheese. Grill until the cheese is bubbling.

Dress the rocket with the olive oil and a sprinkle of salt, then serve inside the tacos sprinkled with plenty of parmesan.