Crispy Chicken Tacos with Chipotle Crema and Guacamole
These Crispy Chicken Tacos are super easy to make and will keep you coming back for more. They're also versatile so don't hesitate to make them if you are missing a few ingredients.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 breaded chicken cutlets
- 10 corn tortillas
- Cotija cheese
- cilantro
- pickled jalapenos
- 1 avocado
- 2 Tablespoons onion
- 1/2 lime
- salt
- 1 Tablespoon Mexican Crema
- 1/2 cup plain Greek yogurt
- 1 garlic clove
- 1 chipotle in adobo
- pinch salt
- 4 thin (pounded out chicken cutlets)
- 1/2 cup flour
- 2 eggs
- 2 cups breadcrumbs ((Panko or cornflakes))
Instructions
- 1
To make the breaded chicken cutlets, slice two chicken breasts in half horizontally
- 2
Cover with plastic and pound thin using a mallet or the bottom of a skillet
- 3
Dredge each cutlet in flour, eggwash and breadcrumbs (Panko or cornflakes)
- 4
Bake the cutlets for 15 minutes at 400F.
- 5
Chop baked cutlets into vertical strips when done cooking
- 6
For the Basic Guac, finely chop a few tablespoons of onion and smoosh with a fork.
- 7
Combine onion with a single avocado, the juice of half a lime, and a generous pinch of salt
- 8
For the Chipotle Crema, combine 1 Tablespoon Mexican Crema (or cream), 1/2 cup plain Greek yogurt, 1 garlic clove, 1 chipotle in adobo and a pinch of salt. Blend together and taste for heat level.
- 9
Heat a comal or skillet on medium high heat
- 10
Add tortillas to comal and top with chicken, adding the additional toppings as the tortillas crisp up for the next 2-3 minutes
- 11
Serve immediately