Name: Crispy polenta chicken tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram halved chicken tenderloins; 1/2 cup plain flour; 2 eggs, beaten; 1 cup instant polenta; 1 teaspoon cayenne pepper; 1 1/2 cup cabbage, finely shredded; 1 cup pineapple, finely chopped; 4 green onions, finely sliced; 1/4 cup sour cream; 2 tablespoon lime juice; 8 taco shells; chilli sauce, to serve

Ingredients

500 gram halved chicken tenderloins

1/2 cup plain flour

2 eggs, beaten

1 cup instant polenta

1 teaspoon cayenne pepper

1 1/2 cup cabbage, finely shredded

1 cup pineapple, finely chopped

4 green onions, finely sliced

1/4 cup sour cream

2 tablespoon lime juice

8 taco shells

chilli sauce, to serve

Method

1.Toss chicken in flour, shaking off excess. Dip in egg. Roll in combined polenta and spice to coat. Arrange on a tray and chill until ready to cook.

2.In a bowl, combine cabbage, pineapple, onions, sour cream and juice. Toss to coat and season to taste.

3.Meanwhile, warm taco shells in oven following packet instructions.

4.Heat oil in a large frying pan on medium. Cook chicken in 2 batches, 2-3 minutes each side, until crispy and cooked through. Drain on paper towel. Slice thickly.

5.Fill tacos with slaw and chicken strips. Drizzle with chilli sauce, to serve