Crispy Chicken Tacos
Bite-sized pieces of seasoned chicken breast fried until golden and crispy, tucked into warm corn tortillas with pickled onions and a drizzle of crema.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 12 corn tortillas
- 1 red onion
- 1/2 cup white vinegar
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 cup panko
- Salt and black pepper
- Vegetable oil for frying
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Save this recipeInstructions
- 1
Thinly slice red onion and toss with white vinegar and a pinch of salt. Let sit while you cook chicken.
- 2
Cut chicken breast into bite-sized nuggets. Season with salt and pepper, then coat with panko.
- 3
Heat 1/2 inch oil in a large skillet to 350°F. Fry chicken pieces in batches 2-3 minutes per side until golden. Drain on paper towels.
- 4
Mix sour cream with lime juice to make a thin crema sauce.
- 5
Warm tortillas, then fill each with crispy chicken, pickled onion, and a drizzle of lime crema.
