Crispy Polenta Chicken Tacos - cooking recipe

Ingredients

5 oz instant polenta
1 tsp cayenne pepper
1 lb chicken tenderloins, halved
1/2 cup all-purpose flour
2 None large eggs, beaten
3/4 cup finely shredded cabbage
1 1/3 cups finely chopped pineapple
4 None spring onions, finely sliced
1/4 cup sour cream
2 tbsp lime juice
8 None taco shells, warmed
None None chili sauce, to serve

Preparation

Combine polenta and cayenne. Toss chicken in flour, shaking off excess. Dip in egg then coat in polenta. Arrange on a tray and chill until ready to cook.
Meanwhile, in a bowl, combine cabbage, pineapple, spring onions, sour cream and lime juice. Toss to coat and season to taste. Set aside.
Heat a little oil in a large frying pan over medium heat. Cook chicken for 2-3 mins per side, until crispy and cooked through. Drain on paper towels then slice thickly. Fill tacos with slaw and chicken strips. Drizzle with chili sauce.