Chicken Tacos, Cabbage Salsa & Wild Garlic Mayo
A creamy wild garlic mayo ties this fresh chicken taco together, adding a seasonal and aromatic kick that makes the whole dish sing.For the mayo
Ingredients
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- 100 ml neutral oil
- 1 large handful wild garlic
- 100 ml mayonnaise (homemade or store-bought)
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- 200 ml fresh white cabbage, finely sliced
- 2 scallions, finely sliced
- 1 red chili, finely sliced
- 1 garlic clove, grated
- 1 tsp ginger, grated
- 2 tsp caster sugar
- Juice of 1 lime
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- 3 chicken breasts, cut into smaller portions
- 200 ml flour
- 100 ml cornflour
- 200 ml sour milk (filmjölk)
- ½ tsp cayenne pepper
- 1 tsp onion powder
- Salt and freshly ground black pepper
- Oil, for frying
- MSG (optional)
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- Fresh cilantro
- Furikake (optional)
Directions
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- In a blender, combine the oil and wild garlic. Blend until smooth.
- Strain the wild garlic oil and mix it into the mayonnaise.
- Season with salt. If needed, loosen the consistency with a little water.
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In a bowl, combine the cabbage, scallions, chili, garlic, ginger, caster sugar, and lime juice.
- Mix well and let sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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- Season the sour milk with a pinch of salt and add the chicken pieces.
- In a separate bowl, mix the flour, cornflour, cayenne pepper, onion powder, salt, black pepper, and MSG (if using).
- Remove the chicken from the sour milk and coat it thoroughly in the seasoned flour mixture.
- Deep fry the chicken in batches at 170°C for 6–7 minutes, or until golden, crispy, and fully cooked.
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- Serve the crispy chicken in cabbage leaves.
- Top with cabbage salsa and drizzle with wild garlic mayo.
- Garnish with fresh cilantro and a sprinkle of furikake, if desired.