Ingredients
FOR THE SALSA:
handful of cherry tomatoes, quartered
1/4 onion, finely chopped
small handful of coriander,
roughly chopped
1/2 red chilli, finely chopped
1 Tbsp (15 ml) olive oil
squeeze of lemon juice
1 baby gem lettuce, shredded, to serve
1/2 cup (125 ml) guacamole, to serve
sour cream, to serve (optional)
lime wedges, for serving
FOR THE CHICKEN SCHNITZELS:
vegetable oil, for frying
2 chicken schnitzels
FOR TORTILLA WRAPS:
4 tortilla wraps, lightly toasted
Cooking Instructions
Heat a little vegetable oil in a frying pan and fry chicken
schnitzels for about 3-4 minutes on each side or until
golden brown, crispy and cooked through.
Remove from pan and drain on absorbent paper. Season
lightly with salt and pepper, slice into strips and set aside.
TO MAKE THE SALSA:
Place the cherry tomatoes, chopped onion, coriander,
chilli, olive oil and lemon juice in a small bowl and toss to
combine. Season with a little salt and pepper and set
aside.
TO ASSEMBLE THE TACOS:
Smear a little guacamole onto each tortilla, followed by
some shredded lettuce, chicken schnitzel strips, salsa and
a drizzle of sour cream.
Garnish with fresh coriander and extra lime wedges and
serve immediately.