Treat your family and friends to a little bit of Mexican flavour by making them the seed crusted chicken tacos.
For perfect seed-crusted chicken tacos, follow these instructions from Flora.
500 g chicken fillets, cut into strips
Salt and pepper
1 egg, lightly whisked
125 g mixed seeds like, sunflower seeds, linseeds, sesame seeds and pumpkin seeds
30 ml (2 tbsp.) Flora
30 ml (2 tbsp.) olive oil
1 small red cabbage, thinly sliced
1 small green cabbage, thinly sliced
A small handful cocktail tomatoes, halved
6 taco shells
For the Flora mayo:
30ml (2 tbsp.) Flora Regular
30ml (2 tbsp.) mayonnaise
Handful chives, chopped
Handful parsley, chopped
Preheat the oven to 200 degrees Celsius. Season the chicken fillets with salt and pepper. Dip each fillet into the whisked egg, then coat the chicken fillets with the seed mix. Heat the Flora Regular and olive oil in a frying pan over medium heat. Fry the chicken fillets in batches for 2 minutes on each side or until golden brown. Transfer them to an oven tray and bake for 5 to 10 minutes or until cooked through. Fill the taco shells with red cabbage, green cabbage, cucumber and chicken strips.
For the Flora mayo: combine the Flora Regular, mayonnaise, chives and parsley. Add a dollop of Flora mayo to each the tacos.
Source and images: Flora.