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Dairy Council

Savoury Dishes

Tacos with crispy buttermilk chicken, sour cream, cheese and salsa

By Paula McIntyre
Serves 4
By Paula McIntyre


Crispy buttermilk chicken:

350g chicken breast cut into 2cm thick strips

100ml Northern Ireland buttermilk

1 tablespoon Worcestershire sauce

1 clove garlic, minced

½ teaspoon cracked black pepper

30g plain flour

¼ teaspoon sweet smoked paprika

½ teaspoon fresh or dried thyme

Light olive oil or rapeseed oil for brushing

Tomato salsa:

1 punnet cherry tomatoes, halved

1 small red onion, finely chopped

Juice and zest 1 lime

2 finely chopped scallions

1 teaspoon sugar

1 teaspoon chopped red chilli

To serve:

4 soft flour tortillas

200ml sour cream

2 finely chopped scallions

150g grated Northern Ireland cheddar

Fresh coriander (optional)

Serves 4


Buttermilk chicken:

Mix the chicken breast with the buttermilk, Worcestershire sauce and garlic. Cover and refrigerate for 4 hours or overnight.

Set oven to 220°C and line a baking tray with parchment paper.

Mix the flour, black pepper, smoked paprika, thyme and salt. Take chicken from marinade, roll in the flour mixture and place on parchment paper lined tray.

Brush the chicken with oil lightly and place in oven. Cook for about 20 minutes or until crispy and cooked through.

Tomato salsa:

Mix all the ingredients together, season with salt and pepper to taste.

To serve:

Cook the tortillas in a dry hot pan for a minute each side.

Mix the scallions into the sour cream.

Take a tortilla and spread a quarter of the sour cream in the middle. Scatter a quarter of the cheese, and top with a quarter of the crispy chicken. Spoon a quarter of the salsa on top and garnish with some fresh coriander if you wish.