Crispy Chicken Soft Tacos with Black Bean, Corn and Cherry Tomato Salsa – Black Box Goodies

If you haven’t read my last recipe involving SampleCo’s latest Black Box campaign read here. So, Arnotts Light and Crispy Lime & Cracked Pepper Shapes? In Tacos? What IS this witchcraft? Simple! Lime and Cracked Pepper would go excellent with Tex-Mex type flavours so I made Tacos by using the Shapes to crumb some chicken strips for extra flavour.


Using random things to crumb chicken strips for tacos is one of my favourite ways to make Tacos a little different every time. I’ve used blitzed up Corn Chips, Meal Mates for their poppyseeds and boring old breadcrumbs spiked with some interesting spices like Smoked Paprika, Cumin, Coriander, Garlic/Onion/Ginger Powder to mention a few.

Tonights lot along with the aforementioned crumbing courtesy of Arnotts included a Black Bean, Corn and Cherry Tomato Salsa which is simple to make and adds even more flavour. Take a Tin of Corn in brine and drain, Chop two punnets of Cherry Tomatoes and add to a pan over a medium heat with the Corn and some Cumin Seeds and a teaspoon of Smoked Paprika – of course don’t forget to Season with Salt and Pepper. Cook down the tomatoes ’til they start to break apart (add a little water to the pan to help this along), then open a tin of Ortega Black Beans with Diced Jalapenos, drain and rinse then dump in the pan. Heat the beans through and set aside.


As for the chicken, grab a couple of boxes of The Lime & Cracked Pepper shapes and blitz in a blender until breadcrumbish in consistency. Coat all your chicken strips in flour, then beaten egg, then your Arnotts Crumbs and bake in the oven until cooked through.


I served mine with a bit of lettuce, and a bit of Heinz Seriously Good Southwest Chipotle Mayonnaise drizzled over the top, (or a bit of Sour Cream) with a bit of fresh Coriander and some Paprika dusted over the top.

These were an absolute winner with the Mrs too 😀


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