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- 1 lb boneless, skinless chicken breasts - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Vegetable oil, for frying - 8 small corn or flour tortillas - 1 ripe avocado, diced - 1 medium tomato, diced - 1/4 cup red onion, finely chopped - 1 jalapeño, seeded and minced - Juice of 1 lime - Fresh cilantro, for garnish (optional)

Crispy Chicken Tacos with Fresh Avocado Salsa

Discover the ultimate taco night with crispy chicken tacos and fresh avocado salsa! This recipe features perfectly marinated, crunchy chicken paired with a vibrant, creamy salsa that adds a delicious twist. Follow simple steps to create this mouthwatering dish, perfect for gatherings or a cozy night in. You'll find tips for achieving the best flavors and textures, ensuring your tacos impress every time. Enjoy making this delightful meal that balances indulgence with nutrition!
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Ingredients
  

For the Crispy Chicken:

2 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

½ cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

Salt and pepper to taste

Oil for frying

For the Fresh Avocado Salsa:

2 ripe avocados, diced

1 cup cherry tomatoes, halved

¼ red onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

Fresh cilantro, chopped (to taste)

Salt and pepper to taste

Taco Assembly:

8 small corn tortillas

Lime wedges for serving

Extra cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, place the chicken breasts and pour the buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for a minimum of 1 hour, but for optimal flavor and tenderness, marinate overnight.

    Prepare the Breading: In a shallow dish, whisk together the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until evenly combined.

      Bread the Chicken: Remove the marinated chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thorough coating. Set the breaded chicken aside on a plate.

        Fry the Chicken: In a large skillet or frying pan, pour in enough oil to reach about ½ inch in depth. Heat the oil over medium-high heat until shimmering. Add the breaded chicken pieces carefully to avoid splatters. Fry the chicken for approximately 4-5 minutes on each side until golden brown and fully cooked. Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil.

          Make the Avocado Salsa: In a medium bowl, gently combine the diced avocados, halved cherry tomatoes, chopped red onion, minced jalapeño, lime juice, cilantro, salt, and pepper. Toss the mixture carefully to avoid mashing the avocados, and taste to adjust the seasoning as needed.

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

              Assemble the Tacos: Slice the crispy chicken into strips. Take a warm tortilla, place a few strips of chicken on top, add a generous portion of the fresh avocado salsa, and finish with a sprinkle of fresh cilantro.

                Serve: Present the tacos warm, accompanied by lime wedges for squeezing on top for an extra zest.

                  Prep Time, Total Time, Servings: 20 min | 1 hour (plus marinating) | 4 servings