Crispy Chicken Tacos with Pink Pickled Onions

Ingredients

• 1 red onion red onion, thinly sliced
• ½ cup lime juice
• 1 tsp sugar
• 1 lb chicken thighs, cut into strips
• ½ cup panko breadcrumbs
• 1 tsp smoked paprika
• 2 tbsp oil
• ½ cup sour cream
• Cilantro and lime wedges, to serve
• 8 small tortillas

Method

1. Cover the onion with the lime juice and sugar and leave for 15 minutes until bright pink.
2. Toss the chicken in the panko and paprika.
3. Fry in the oil for 6 to 8 minutes until crisp and cooked through.
4. Warm the tortillas, then fill with chicken, sour cream, pickled onions and cilantro. Serve with lime wedges.