Fried Chicken Tacos (experimental– untested)

TACO SHELLS
1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.In a large bowl, whisk together flour, baking powder, and salt and set aside.In another bowl combine the sweet potatoes, milk, brown sugar, and butter. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Spread evenly onto oiled skillet and fry 2-3 minutes on each side. Shell should be firm but still pliant enough to bend into taco shape

DEEP FRIED CHICKEN
(insert favorite boneless deepfried chicken recipe here– preferably something a little spicy)
SWEET CORN BLACK BEAN SALSA
(get recipe from Nat)
TOPPINGS
To assemble start with a base of baby spring mix lettuce, add 1 piece (or 2 small pieces) of chicken, 2 slices of avocado and a generous heap of sweet corn black bean salsa.

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