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Crispy Chicken Tacos with Avocado Cream

A row of crispy chicken tacos topped with vibrant green avocado cream sauce and purple cabbage slaw.
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Make crunchy, flavorful chicken tacos topped with a cool, zesty homemade avocado cream sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air fryer/oven)
  • 12 small corn or flour tortillas
  • For the Avocado Cream:
  • 1 ripe avocado
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon salt
  • For Serving (Optional):
  • 1 cup shredded cabbage or slaw mix
  • 1/4 cup pickled red onions

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 the chicken pieces: Take one piece of chicken and coat it thoroughly in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press it firmly into the panko breadcrumbs to coat completely. Place the coated chicken on a plate. Repeat for all pieces.
  3. Cook the chicken: For frying, heat about 1 inch of oil in a large skillet over medium-high heat (about 350°F). Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Drain on a wire rack lined with paper towels. For air frying, spray coated chicken with oil and cook at 380°F for 10-12 minutes, flipping halfway.
  4. Make the Avocado Cream: Combine the avocado, sour cream or yogurt, lime juice, cilantro, and salt in a food processor or blender. Blend until completely smooth and creamy. Add a teaspoon of water if the mixture is too thick.
  5. Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until soft and pliable.
  6. Assemble the tacos: Place a portion of crispy chicken inside each warm tortilla. Drizzle generously with the Avocado Cream. Top with shredded cabbage and pickled red onions, if using. Serve immediately.

Notes

  • For extra crispy chicken when frying, chill the breaded chicken pieces for 15 minutes before cooking.
  • If you prefer a slightly spicier cream, add a small piece of jalapeño (seeds removed) when blending the avocado sauce.
  • To keep the cooked chicken warm while you finish the batch, place it on a baking sheet in a 200°F oven.

Nutrition

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