
These crispy chicken tacos bring together crunchy panko-coated chicken, creamy Thai red curry mayo, fresh slaw, and a kick of sriracha. They are quick to make, bold in flavor, and perfect for an easy weeknight dinner or casual taco night.
Combine the panko breadcrumbs, paprika, and a good pinch of salt on a shallow plate. Mix well so the seasoning is evenly distributed.
Lightly coat the chicken strips with vegetable oil, then press each piece into the seasoned panko until well covered on all sides.
Heat a thin layer of vegetable oil in a large non-stick frying pan over medium-high heat. Cook the chicken strips for 5-6 minutes per side, turning once, until golden, crisp, and cooked through.
While the chicken cooks, stir the Thai red curry paste, mayonnaise, 1 tbsp cold water, a pinch of salt, and a little black pepper together in a small bowl until smooth.
Spoon about half of the curry mayo into a large bowl with the carrot and cabbage slaw. Toss until the vegetables are evenly coated. Stir another 1/2 tbsp cold water into the remaining curry mayo to make it easier to drizzle.
Warm the tortillas on a microwave-safe plate for about 20 seconds on high, or heat them briefly in a dry pan until soft and pliable.
Fill each tortilla with the creamy slaw and crispy chicken. Drizzle with the loosened curry mayo and sriracha, then finish with chopped coriander. Serve right away with any extra curry mayo on the side.
For extra crunch, avoid overcrowding the pan; cook the chicken in batches if needed. Chicken thighs can be used instead of breasts for a juicier filling. If your curry paste is very spicy, start with less and add more to taste. Leftover chicken is best reheated in an air fryer or hot oven to keep the coating crisp.