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Tacos have firmly established their place in the hearts and stomachs of food lovers around the globe. With their origins deeply rooted in Mexican cuisine, these versatile handheld delights have transcended cultures and culinary boundaries, evolving into countless variations. Among these, crispy chicken tacos have emerged as a standout favorite, particularly when paired with a zesty avocado lime sauce. The combination of crunchy chicken and the creamy brightness of the sauce creates a dish that is not only visually appealing but also a delight for the taste buds. Whether you're serving them at a family dinner or a weekend gathering, these tacos are sure to be a crowd-pleaser.

Crispy Chicken Tacos with Avocado Lime Sauce

Discover the joy of making crispy chicken tacos with a zesty avocado lime sauce that will elevate your meals! Enjoy the perfect blend of crunchy chicken thighs coated in spices paired with a creamy avocado sauce that brightens every bite. This recipe highlights the versatility of tacos, making them perfect for any gathering. With fresh toppings like cabbage and tomatoes, these tacos are not just delicious but also visually stunning. Happy cooking!
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Ingredients
  

For the Crispy Chicken:

1 lb (approx. 450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil for frying

For the Avocado Lime Sauce:

1 ripe avocado

1/4 cup Greek yogurt (or sour cream)

Juice of 1 lime

1 clove garlic, minced

1/4 tsp cumin

Salt and pepper to taste

For Assembling Tacos:

8 small corn or flour tortillas

1 cup shredded cabbage (green or purple for color)

1/2 cup diced tomatoes

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with the buttermilk. Let it marinate for at least 30 minutes in the refrigerator to tenderize and flavor the chicken.

    Prepare the Coating: In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This will be the seasoned coating for your chicken.

      Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to cover the bottom, about 1/2 inch deep. Heat the oil over medium-high heat until hot (about 350°F/175°C). You can test the oil by dropping a bit of flour in; if it sizzles, it’s ready.

        Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere the coating. Place the coated chicken pieces on a plate.

          Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels. Sprinkle with additional salt if desired.

            Make the Avocado Lime Sauce: In a bowl, mash the avocado until smooth. Add the Greek yogurt, lime juice, minced garlic, cumin, salt, and pepper. Mix until well combined and creamy. Adjust seasoning to taste.

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

                Assemble the Tacos: Place a few pieces of crispy chicken in the center of each tortilla. Top with shredded cabbage and diced tomatoes. Drizzle generously with the avocado lime sauce and garnish with fresh cilantro.

                  Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

                    Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings