Curried Chicken Katsu Smashed Tacos
with Sesame Slaw
- Milk
- Soy
- Wheat
- Sesame
- Eggs
Chicken meatballs are flattened onto tortillas, coated in golden panko, and pan-fried until impossibly crunchy. The smashed curry-spiced chicken is topped with tangy sesame slaw, sweet and savory katsu sauce, and creamy mayo for an addictive East-meets-West fusion taco night.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
20 ounce
Ground Chicken
5 teaspoon
Rice Wine Vinegar
½ tablespoon
Curry Powder
1 tablespoon
Sesame Oil
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 ounce
Ginger Paste
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions.
In a medium bowl, whisk together sesame oil, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and pepper.
Add coleslaw mix and scallions; toss until coated. Set aside.
In a second medium bowl, combine chicken*, ginger paste, half the curry powder (all for 4 servings), salt, and pepper. Form into six 2-inch meatballs (12 meatballs for 4).
Arrange tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Reuse the plastic wrap as you go!
Evenly brush sour cream over meat on tortillas, then sprinkle evenly with panko, pressing down to adhere. TIP: For less mess, reuse the plastic wrap to press panko down.
Evenly brush sour cream over meat on tortilla; sprinkle evenly with panko, pressing down to adhere. TIP: For less mess, reuse the plastic wrap to press panko down.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time). Cook until chicken is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and chicken is cooked through, 30-60 seconds more.
Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another large drizzle of oil to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.
Divide tacos between plates. Top with sesame slaw and drizzle with katsu sauce and mayonnaise. Serve.
