After talking with someone the other day about shrimp and fish tacos with an Asian slaw and Sriracha mayo, I was inspired to throw this dish together. I had chicken on hand, so I figured that would work for my protein. The original recipe was also going to have an Asian slaw, but since I only had fresh herb salad around, I altered the concept further. So here’s the rundown.
- Panko Chicken – first pound the chicken until it is about a half-inch thick. Dredge the chicken in flour followed by a beaten egg mixture. You can repeat this process for thicker breading. End with generously coating the chicken in Panko breadcrumbs.
- Instead of the Asian slaw, I made a sweet-and-savory vinaigrette for the fresh herb salad. I combined pure maple syrup with balsamic vinegar and simply mixed it to taste. An Asian slaw would be ideal, but this is a simple and quick substitute.
- Sriracha mayo is exactly that. Just mix the two together until you have a nice pink color and the spice is where you like it.
I fried the chicken in vegetable oil until it was golden brown, tossed the salad in the vinaigrette and heated the tortillas. All that is left to do is put it all together and enjoy as a simple, light, yet flavorful meal.