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Tacos have an extraordinary ability to bring people together, transcending borders and cultures with their diverse flavors and textures. From the traditional Mexican street taco to modern gourmet variations, tacos are not only a beloved staple in global cuisines but also a canvas for creativity in the kitchen. One such delightful creation is the Crunchy Fiesta Chicken Taco, a dish that promises to be a crowd-pleaser at any gathering.

Crispy Chicken Tacos with Tangy Lime Slaw

Bring excitement to your next gathering with Crunchy Fiesta Chicken Tacos! This delightful recipe features crispy, marinated chicken, complemented by a tangy lime slaw and served in warm corn tortillas. Perfect for customization, you can add fresh toppings like avocado and hot sauce to suit your palate. Ideal for family dinners or festive occasions, these tacos promise an explosion of flavors that will keep your guests coming back for more. Enjoy the joy of cooking and sharing this vibrant dish!
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Ingredients
  

For the Crispy Chicken:

1 lb boneless, skinless chicken thighs

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 for spice preference)

1/2 tsp salt

1/2 tsp black pepper

1 cup panko breadcrumbs

Oil for frying

For the Tangy Lime Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

Juice of 2 limes

1 tbsp honey (or agave syrup for a vegan option)

2 tbsp olive oil

Salt and pepper to taste

For Assembly:

8 small corn tortillas

Lime wedges (for garnish)

Avocado slices (optional)

Hot sauce (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, submerge the chicken thighs in buttermilk. Cover and refrigerate for at least 1 hour (or overnight for deeper flavors).

    Prepare the Coating: In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another dish, place the panko breadcrumbs.

      Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece first in the flour mixture, then dip back in the buttermilk, and finally coat with panko breadcrumbs, pressing down to ensure a good coverage.

        Fry the Chicken: In a large skillet or deep fryer, heat oil to 350°F (175°C). Carefully add chicken pieces in batches, frying for about 5-7 minutes on each side or until golden brown and cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Drain on paper towels and let rest for a few minutes.

          Make the Tangy Lime Slaw: In a large bowl, combine the shredded green and red cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together lime juice, honey, olive oil, and season with salt and pepper. Pour the dressing over the slaw mixture and toss well to combine.

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

              Assemble the Tacos: On each tortilla, place a piece (or two) of crispy chicken, top generously with the tangy lime slaw, and add avocado slices if desired. Finish with a drizzle of hot sauce and a squeeze of lime juice.

                Serve: Enjoy your crispy chicken tacos fresh with lime wedges on the side for an extra zing!

                  Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 4 servings