Crispy Chicken Tacos with Avocado Lime Crema

- 1 pound boneless, skinless chicken breasts - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup all-purpose flour - 1/2 cup cornstarch - Vegetable oil, for frying - 8 corn tortillas - 1 cup shredded lettuce - 1 cup diced tomatoes - 1/2 cup diced red onion - 1 avocado - 1/2 cup Greek yogurt - Juice of 1 lime - Fresh cilantro, for garnish

Discover the joy of Taco Night with these Crunchy Crunch Crispy Chicken Tacos! Featuring juicy marinated chicken coated in a crispy layer, each taco is nestled in warm corn tortillas for the perfect crunch. Customize with fresh toppings like lettuce, tomatoes, and avocado lime crema for a flavor-packed meal everyone will love. Ideal for family gatherings or cozy dinners, this simple recipe is all about bringing loved ones together for a delicious experience. Try it today!

Print Recipe Pin Recipe

Ingredients

For the Crispy Chicken:

1 lb chicken breast, cut into bite-sized pieces

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper, to taste

1 cup all-purpose flour

1 cup cornstarch

Vegetable oil, for frying

For the Tacos:

8 small corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup crumbled feta cheese

Fresh cilantro leaves, for garnish

Lime wedges, for serving

For the Avocado Lime Crema:

1 ripe avocado

1/2 cup Greek yogurt or sour cream

Juice of 1 lime

1 garlic clove, minced

Salt and pepper, to taste

Water, as needed for consistency

--

Instructions

Marinate the Chicken:

- In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Prepare the Avocado Lime Crema:

- In a blender or food processor, add the avocado, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper. Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning. Set aside.

Coat the Chicken:

- In a shallow dish, mix together the flour and cornstarch. Remove the marinated chicken pieces from the buttermilk, allowing excess to drip off, and toss them in the flour mixture until fully coated. Shake off any excess.

Fry the Chicken:

- In a large, deep skillet or pot, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Working in batches, carefully add the coated chicken pieces to the hot oil. Fry for about 4-5 minutes or until golden brown and crisp, turning occasionally to ensure even cooking. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.

Warm the Tortillas:

- In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable and slightly toasted.

Assemble the Tacos:

- Place a generous scoop of crispy chicken in the center of each tortilla. Top with shredded lettuce, diced tomatoes, and crumbled feta cheese. Drizzle with avocado lime crema and garnish with fresh cilantro.

Serve:

- Serve the tacos with lime wedges on the side for an extra burst of flavor. Enjoy your delicious, crispy chicken tacos with a side of your favorite salsa!

---

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 4