Crispy Nashville Hot Chicken Smash Tacos

Ingredients

• 1 lb Ground chicken
• 2 cup Cornflakes (crushed for breading)
• 8 Flour tortillas (small street taco size)
• 1 cup Colby Jack cheese (shredded)
• 16 Pickle chips
• 0.5 cup Nashville Hot sauce (sweet heat style)
• 2 cup Cabbage slaw (prepared with dressing)
• 2 tbsp Cooking oil (for frying)

Steps

1. 1

   Portion the ground chicken into small balls, approximately 2 ounces each.

2. 2

   Roll each chicken ball in the crushed cornflakes until thoroughly and evenly coated.

3. 3

   Heat a large skillet or griddle over medium-high heat with a light coating of oil.

4. 4

   Place a cornflake-coated chicken ball onto the skillet, then place a flour tortilla directly on top of the chicken.

5. 5

   Using a heavy press or spatula, smash the tortilla down firmly so the chicken flattens into a thin patty that adheres to the tortilla.

6. 6

   Cook for 3-4 minutes until the chicken is cooked through and the cornflake crust is golden and crispy.

7. 7

   Flip the taco so the tortilla side is down. Immediately top the chicken with a portion of shredded Colby Jack cheese.

8. 8

   Cover the skillet briefly or wait until the cheese is completely melted and the tortilla is slightly toasted.

9. 9

   Remove from heat and brush or drizzle the chicken generously with the Nashville hot sweet heat sauce.

10. 10

    Top each taco with pickle chips and a handful of fresh cabbage slaw before serving.

Notes

For the 'sweet heat' sauce, you can mix honey with your favorite buffalo sauce or use a prepared Nashville Hot oil. Ensure the chicken is smashed thin to guarantee it cooks through at the same time the crust becomes crispy.

Nutrition per serving

• tacos
• chicken
• nashville hot
• dinner
• spicy
• smash tacos
• main course