Crispy Chicken Tacos with Avocado Lime Sauce

- 1 lb boneless, skinless chicken thighs - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper - 1 cup all-purpose flour - 1 ½ cups panko breadcrumbs - Salt and pepper to taste - Corn tortillas (for serving) - Fresh cilantro (for garnish)

Crispy Chicken Tacos with Avocado Lime Sauce

Indulge in the irresistible flavor of Crispy Chicken Tacos with Avocado Lime Sauce, perfect for elevating your taco night! The marinated chicken coated in crunchy panko pairs beautifully with a zesty, creamy sauce and fresh toppings. This easy-to-follow recipe guarantees a gourmet experience at home, allowing you to impress family and friends while enjoying every delicious bite. Transform a simple meal into a vibrant feast that everyone will love!

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Ingredients

_For the Chicken:_

1 lb (450g) boneless, skinless chicken thighs

1 cup buttermilk

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust for your spice preference)

Salt and pepper to taste

1 cup all-purpose flour

1 cup panko breadcrumbs

Vegetable oil for frying

_For the Avocado Lime Sauce:_

1 ripe avocado

1/2 cup Greek yogurt or sour cream

Juice of 1 fresh lime

1 garlic clove, minced

Salt and pepper to taste

Fresh cilantro leaves for garnish (optional)

_For Assembling:_

8 small corn or flour tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar, cotija, or your favorite)

Additional fresh cilantro leaves

Instructions

Marinate the Chicken: In a mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until well combined. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for maximum flavor.

Prepare the Avocado Lime Sauce: While the chicken is marinating, make the creamy avocado lime sauce. In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary. Set aside.

Bread the Chicken: Set up a breading station: In a shallow dish, place the flour. In another dish, remove the marinated chicken from the buttermilk, letting any excess marinade drip off, and coat each piece in flour. Next, dip the floured chicken back into the buttermilk, patting off any extra, and finally coat with panko breadcrumbs to ensure a generous, even layer.

Fry the Chicken: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil reaches around 350°F (175°C), carefully add the breaded chicken in batches, avoiding overcrowding. Fry the chicken for 5-7 minutes per side or until they are golden brown and crispy all over. Remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil. Season with a sprinkle of salt while hot.

Warm the Tortillas: In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until they are pliable and slightly crispy. Keep them wrapped in a clean kitchen towel to keep warm.

Assemble the Tacos: To build your tacos, place a handful of shredded lettuce on each tortilla, followed by a piece of the crispy chicken. Top with diced tomatoes, your choice of shredded cheese, and a generous drizzle of the avocado lime sauce. Garnish with fresh cilantro leaves if desired.

Serve: Place the assembled tacos on a serving platter and provide extra lime wedges on the side for those who enjoy an extra zesty kick. Enjoy your delectable Crispy Chicken Tacos!

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 4 tacos (2 servings)

- Presentation Tips: Serve the tacos in a colorful basket lined with parchment paper for a festive touch, and arrange the lime wedges neatly around the sides for extra flair.