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Crispy Chicken Tacos with Avocado Cream

Three Crispy Chicken Tacos topped with bright green avocado cream sauce and fresh cilantro.
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Follow these steps to make flavorful, crispy chicken tacos topped with a simple, cooling avocado cream sauce.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup vegetable oil (for pan-frying)
  • 12 small corn or flour tortillas
  • For the Avocado Cream:
  • 1 ripe avocado
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons lime juice
  • 1/4 cup water (or more, for thinning)
  • Pinch of salt
  • Optional Toppings: Shredded lettuce, chopped cilantro

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely. Place coated chicken on a plate.
  3. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on a paper towel-lined plate to drain excess oil.
  4. Make the avocado cream: Combine the avocado, sour cream, lime juice, water, and a pinch of salt in a food processor or blender. Blend until completely smooth. Add more water, one tablespoon at a time, until you reach a thick, pourable consistency.
  5. Warm the tortillas: Heat the tortillas according to package directions. You can warm them briefly in a dry skillet over medium heat until soft and pliable, or wrap them in a damp paper towel and microwave for 30 seconds.
  6. Assemble the tacos: Place a portion of the crispy chicken pieces onto each warm tortilla. Drizzle generously with the avocado cream. Add any desired toppings like lettuce or cilantro. Serve immediately.

Notes

  • To make this recipe air fryer friendly, spray the coated chicken lightly with cooking spray and air fry at 380°F for 10-12 minutes, flipping halfway through.
  • For extra flavor in the coating, add 1 teaspoon of chili powder to the flour mixture.
  • If you prefer a tangier cream, substitute half of the sour cream with plain Greek yogurt.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-tacos-with-avocado-cream/