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Crispy Chicken Tacos

Crispy Chicken Tacos

Crispy chicken with veggies and cilantro sauce
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Cook Time 15 minutes
Total Time 40 minutes
Course Entree, Main Dish
Cuisine American, Tex-Mex
Servings 8
Calories 492 kcal

Equipment

  • food processor or electric mini chopper
  • food thermometer (optional)
  • 2 large skillets

Ingredients
  

Cilantro Sauce
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons salsa verde (Herdez mild salsa verde used)
  • 2 ½ tablespoons dry ranch dressing mix (Hidden Valley Ranch Seasoning used)
  • ¼ cup fresh cilantro (packed)
  • ¼ cup pickled jalapeno peppers (Mezzetta tamed jalapeno peppers used)
Veggies
  • 1 tablespoon butter
  • 3 large corn on the cob
  • ⅓ cup red onion, diced
  • 2 jalapeno peppers, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon taco seasoning
Chicken
  • 4 tablespoons olive oil
  • ⅔ cup buttermilk
  • ½ cup all-purpose flour (or gluten-free flour)
  • 2 boneless, skinless chicken breasts, cut into 16 strips
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon smoked paprika
Tortillas and Toppings
  • (16) 6-inch corn tortillas
  • cooking spray
  • 20 cherry tomatoes
  • ¼ cup cilantro leaves

Instructions
 

Cilantro Sauce
  • Add all ingredients to a food processor and blend on high speed until finely chopped. The dip should be smooth with specks of green. Chill the sauce to let the flavors develop while you prepare the other ingredients.
Veggies
  • Add the oil to a large skillet and heat on low while you prepare the corn.
  • Cut the kernels off the corn cobs. Add to the skillet.
  • Add the onion, jalapenos, garlic, and taco seasoning. Cook on low until the onion wilts, stirring occasionally.
Chicken
  • Place the buttermilk in a large flat bowl.
  • Add the flour to another bowl. Add the salt, pepper, and paprika. Stir to mix.
  • Dredge the chicken in buttermilk, then flour. Place on a plate. Repeat until all the chicken is coated with flour.
  • Add the oil to a large skillet and heat on medium-high until hot. Add the chicken, being careful not to crowd the pan. Cook until golden brown, and the internal temperature reaches 165°F. Move to a clean platter while you cook the tortillas.
Tortillas and Toppings
  • Wipe out the skillet used to cook the chicken. Spray the bottom of the pan with cooking spray.
  • Heat the pan and add 2-3 tortillas. Heat until crispy and hot. Repeat until all tortillas are heated.
  • Assemble the tacos by placing a chicken strip on each. Divide the veggies between them. Add cilantro sauce, fresh cilantro, and chopped tomatoes.

Notes

Gluten-Free

Make these tacos gluten-free by using gluten-free corn tortillas and a gluten-free flour such as Cup4Cup. 

Taco Seasoning

Make taco seasoning with this recipe. It is naturally gluten-free.
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
Mix all ingredients. Store in a sealed container.

Nutrition

Serving: 2tacosCalories: 492kcalCarbohydrates: 47gProtein: 19gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 56mgSodium: 826mgPotassium: 644mgFiber: 5gSugar: 7gVitamin A: 720IUVitamin C: 20mgCalcium: 96mgIron: 2mg
Keyword Chicken Tacos, Crispy Chicken Tacos
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