Taco Tuesday just got a makeover. These HECK! Smash Katsu Tacos are a fusion of Japanese street food crunch and Mexican-inspired flavour, all wrapped up in one irresistible bite.
HECK! Chicken Rashers are the hero here – pressed into golden panko breadcrumbs for a crispy coating that delivers serious crunch. Layer them with fresh red cabbage, carrot, and cucumber, then finish with a drizzle of homemade tangy katsu sauce. It’s bold, fun, and packed with texture.
Perfect for a weekend get-together, a fun Friday night dinner, or just when you fancy shaking up taco night, these are tacos with a proper twist. Big on flavour, low on faff and guaranteed to get everyone reaching for seconds.
Serves
4
Ingredients
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50g shredded red cabbage
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30g grated carrot
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100g panko breadcrumbs
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¼ cucumber, thinly sliced
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4 tortilla wraps
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5 tbsp vegetable oil
For the Katsu Sauce
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¼ cup ketchup
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2 tbsp Worcestershire sauce
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1 tbsp soy sauce
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1 tbsp mirin (optional, for sweetness)
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1 tsp sugar (adjust to taste)
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½ tsp Dijon or yellow mustard (optional, for tang)
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Pinch of garlic powder (optional)
Method
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Make sauce - Place all katsu sauce ingredients into a small pan over medium heat. Stir well and let simmer, mixing continuously until smooth.
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Prep tortillas - Lay two chicken rashers onto each tortilla, spreading them out to cover the surface.
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Coat - Press the rasher side firmly into the panko breadcrumbs until evenly coated.
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Cook - Heat vegetable oil in a large frying pan over medium heat. Cook one tortilla at a time, breadcrumb side down, for about 4 minutes until golden. Flip and cook for 1 minute to crisp the tortilla. Repeat with the remaining wraps.
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Top - Once all tortillas are crispy, add shredded cabbage, cucumber, and carrot.
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Finish - Drizzle generously with the tangy katsu sauce.
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Serve - Warm, crunchy, and packed with flavour.