Persian and Fried Turkish Chicken Tacos
For both of these tacos - assemble them together, this makes it easier! I put it in the oven on a sheet pan together so I didn't make a mess on a stovetop, as well (PROTIP!) Preheat oven to 375 and marinade your chicken for about 1 hour to 1 day, this really just depends on your preference. 1/2 of chicken in Wild Garden Persian Marinade and 1/2 of Chicken in Turkish Marinade. I decided to bread the Turkish marinade one.
For the breaded chicken, make an egg mixture of 2 beaten eggs in one bowl and fill another bowl with panko crumbs. Dip chicken in the egg mixture then in panko. Cook panko chicken with the other batch of chicken until cooked all the way through. About 30-40 mins.
While this is cooking, get all your other ingredients together (reference above for steps and how to. )
Now it's time to assemble! Spread on the Wild Garden Hummus spread on tortillas, cut the chicken lengthwise into strips, put on the picked red onions, corn, garlic spread, basil. For the Persian taco, add cabbage salad, pomegranate, habanero, and garlic sauce to your tortillas.
Enjoy!
Ingredients
Directions
For both of these tacos - assemble them together, this makes it easier! I put it in the oven on a sheet pan together so I didn't make a mess on a stovetop, as well (PROTIP!) Preheat oven to 375 and marinade your chicken for about 1 hour to 1 day, this really just depends on your preference. 1/2 of chicken in Wild Garden Persian Marinade and 1/2 of Chicken in Turkish Marinade. I decided to bread the Turkish marinade one.
For the breaded chicken, make an egg mixture of 2 beaten eggs in one bowl and fill another bowl with panko crumbs. Dip chicken in the egg mixture then in panko. Cook panko chicken with the other batch of chicken until cooked all the way through. About 30-40 mins.
While this is cooking, get all your other ingredients together (reference above for steps and how to. )
Now it's time to assemble! Spread on the Wild Garden Hummus spread on tortillas, cut the chicken lengthwise into strips, put on the picked red onions, corn, garlic spread, basil. For the Persian taco, add cabbage salad, pomegranate, habanero, and garlic sauce to your tortillas.
Enjoy!
