Ingredients
F
For the Chicken:
g
1 lb ground chicken
s
1 tsp salt
b
½ tsp black pepper
I
1 tsp Italian seasoning
s
4 soft taco shells
p
1 cup panko breadcrumbs
O
Olive oil for frying
F
For the Vodka Sauce:
o
1 tbsp olive oil
g
2 cloves garlic, minced
t
½ cup tomato paste
v
¼ cup vodka
h
½ cup heavy cream
s
½ tsp salt
b
¼ tsp black pepper
g
2 tbsp grated Parmigiano Reggiano
F
For the Pesto:
f
1 cup fresh basil
g
¼ cup grated Parmigiano Reggiano
g
1 clove garlic
o
â…“ cup olive oil
s
pinch salt
F
For Serving:
F
Fresh mozzarella
V
Vodka sauce
P
Pesto
P
Parmigiano Reggiano
Directions
1
For the Chicken:
1
Mix the ground chicken with salt, pepper and Italian seasoning. Spread a thin layer of the chicken directly onto the soft taco shells. Press the chicken side into panko breadcrumbs.
g
1 lb ground chicken
s
1 tsp salt
b
½ tsp black pepper
I
1 tsp Italian seasoning
s
4 soft taco shells
p
1 cup panko breadcrumbs
2
Heat olive oil in a pan over medium heat. Cook chicken side down first for about 3– minutes until crispy. Flip and cook the tortilla side until golden.
O
Olive oil for frying
3
For the Vodka Sauce:
1
Heat olive oil in a small pan, cook garlic for about seconds. Add tomato paste and cook 2–3 minutes. Add vodka and simmer 1–2 minutes. Stir in heavy cream, salt and pepper. Finish with Parmigiano.
o
1 tbsp olive oil
g
2 cloves garlic, minced
t
½ cup tomato paste
v
¼ cup vodka
h
½ cup heavy cream
s
½ tsp salt
b
¼ tsp black pepper
g
2 tbsp grated Parmigiano Reggiano
2
For the Pesto:
1
Blend until smooth.
2
To Assemble:
1
Top the tacos with fresh mozzarella, vodka sauce, pesto and a generous amount of Parmigiano Reggiano.
F
Fresh mozzarella
V
Vodka sauce
P
Pesto
P
Parmigiano Reggiano
