
Crispy Chicken Liver Tacos with Lime Slaw
Quickly fried chicken liver in a seasoned crust, served in warm tortillas with a bright lime and cabbage slaw.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.

Ingredients
Method
6 steps. Read it through before you start.
- 01Thaw and trim
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Trim any sinew or green patches. Cut the liver into bite-size pieces and pat very dry.
- 02Make the slaw
Toss the cabbage, carrot, onion, lime juice, coriander and salt. Rest.
- 03Coat
Toss the liver in the flour and spices.
- 04Fry
Heat the oil in a pan on medium-high. Fry the liver in batches for 2 to 3 minutes per side until no pink remains. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Warm the tortillas
Warm in a dry pan for 20 seconds per side.
- 06Build
Fill with liver and slaw. Top with curd and hot sauce.
Questions
How do I stop liver tasting bitter?+
Trim the green patches and soak in milk for 20 minutes before cooking. Do not overcook.
Can I use chicken breast instead?+
Yes. Slice thin and cook for 4 minutes.