Switch up your Taco Tuesdays with our new Crispy Bang Bang Chicken Tacos! The ultimate east-meets-west fusion, these addictive tacos feature crispy panko-breaded chicken, sweet peppers and onions, and a drizzle of spicy sriracha mayo loaded onto tender flour tortillas.
Meal Card: Crispy Bang Bang Chicken Tacos
Ingredients
- 1-2 packages breaded chicken
- 1-2 packages peppers & onions
- 1-2 packages flour tortillas
- 1-2 packets creamy sriracha sauce
Directions
1) Place creamy sriracha in warm water to thaw (if scheduling, place the creamy sriracha sauce in the fridge to thaw under refrigeration).
2) Open breaded chicken and place in a Suvie pan. Place pan in the top zone of Suvie.
3) Before opening, gently tap peppers and onions against the counter to break apart, then open and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt, and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, ½ tsp salt, and freshly ground black pepper). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes
Top Zone: Roast at 375°F for 15 minutes (for 4 servings, Roast for 20 minutes)
5) When the cook is complete, remove peppers and onions from the bottom zone. Wrap tortillas in aluminum foil and place in the bottom zone. Confirm 5 minute broil time.
6) Cut breaded chicken into bite-size pieces, then divide with the peppers, and onions between the tortillas. Top with the creamy sriracha sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 730, Total Fat 39g, Total Carbohydrates 65g, Total Sodium 1970mg, Total Protein 30g.
