Chicken Popcorn Tacos

Ingredients

• 1 pack ITC Master Chef Chicken Popcorn
• 6 small soft tortillas or taco shells
• 1.5 cups shredded cabbage and carrot slaw
• 1/2 cup tomato salsa
• 3 tbsp mayonnaise
• 1 tsp smoked paprika or red chilli
• 1 lime
• Fresh coriander

This recipe uses ITC Master Chef Chicken Popcorn 500g

Method

1. Air fry the chicken popcorn at 180°C for 8-10 minutes until hot and crisp.
2. Stir the paprika and a squeeze of lime into the mayonnaise to make a smoky sauce.
3. Warm the tortillas on a hot tawa for a few seconds each side.
4. Spread each tortilla with smoky mayo, add slaw, then a row of hot chicken popcorn.
5. Top with salsa and coriander, squeeze over lime and fold to serve.