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Crispy Chicken Tacos with Avocado Cream

Three Crispy Chicken Tacos with avocado cream, red cabbage slaw, and cotija cheese on a white plate.
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Make satisfying crispy chicken tacos featuring a creamy avocado sauce. This recipe uses diced chicken breast cooked until crisp and served in warm tortillas with fresh toppings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 12 small corn or flour tortillas
  • For the Avocado Cream:
  • 1 ripe avocado
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 2 tablespoons water (or more, for thinning)
  • Toppings:
  • 1/2 cup shredded cabbage
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese

Instructions

  1. Prepare the chicken coating: Set up a dredging station with three shallow dishes. Place flour seasoned with chili powder, cumin, salt, and pepper in the first dish. Place the beaten egg in the second dish. Place panko breadcrumbs in the third dish.
  2. Coat the chicken: Dredge each chicken cube first in the seasoned flour, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 4 to 6 minutes per side, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature of 165°F). Remove chicken and place on a paper towel-lined plate.
  4. Make the avocado cream: Combine the avocado, sour cream (or yogurt), lime juice, and salt in a food processor or blender. Blend until completely smooth. Add water one tablespoon at a time until you reach a thick, pourable consistency.
  5. Warm the tortillas: Warm the tortillas according to package directions, either by wrapping them in a damp paper towel and microwaving briefly or heating them directly on a dry skillet for 30 seconds per side.
  6. Assemble the tacos: Place a portion of the crispy chicken onto each warm tortilla. Top with shredded cabbage, a drizzle of the avocado cream, cilantro, and a sprinkle of cotija cheese. Serve immediately.

Notes

  • For extra crispy chicken without deep frying, you can air fry the coated chicken at 400°F for 10 to 12 minutes, shaking the basket halfway through.
  • If you prefer a spicier cream, add a pinch of cayenne pepper or a dash of hot sauce to the avocado mixture.
  • Use rotisserie chicken if you skip the breading and frying steps; simply shred the meat and toss it with the spices before heating it in a pan.

Nutrition

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