There’s multiple elements at play in this dish – crunchy chicken schnitzels, aromatic lemon garlic cream and tangy salsa – all held together in a taco!

Open Taco: Chicken Schnitzel, Pico de Gallo, Guacamole, Lemon Garlic Cream and Charred Corn

Tacos

10 Tacos
10 Chicken Schnitzels
200g Guacamole
200g Lemon Garlic Cream
200g Pico de Gallo
2 Charred Corn on the Cob
A sprinkle of Coriander Microherbs
5 Limes, halved and grilled on a hot skillet

  • Place Taco on the grill on either side for 30 seconds. Slice cooked schnitzel and place on the taco.
  • With a piping bag, add guacamole and whipped cream. Sprinkle with salsa and corn. Garnish with coriander and fresh limes.

Chicken Schnitzels

10 pieces Lemon and Black Pepper Chicken Schnitzels
Vegetable Oil for Frying

  • Heat a little vegetable oil in a frying pan
  • Fry chicken schnitzels for about 3 – 4 minutes on each side or until golden brown and crispy

Pico de Gallo

400g Tomatoes deseeded
400g Onions, finely chopped
20g Coriander
Salt to taste
White pepper to taste

  • Mix the above salsa and season to taste

Lemon Garlic Cream

500ml Cream
50ml Lemon
10g Garlic, crushed

  • Add cream to a metal bowl and whip until soft peak. Fold in lemon juice and crushed garlic
  • Place in piping bag for service

Guacamole

5 Avocados
50ml Lemon Juice, to taste
Salt, to taste
5g White Pepper
6g Sugar
Coriander, Chopped

  • Scoop out the flesh of the avo and mash into a bowl with the balance of ingredients. Place in piping bag for service.

Charred Corn

5 Corn on Cob
100g Marvello Butter Flavoured Spread

  • Heat a hot skillet (use the same skillet for the limes – no fat needed). Rub corn with Marvello Butter Flavoured Spread and grill until semi-charred but not bitter.
  • Keep turning until tender. Slice kernels off cob to be used for assembly.
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