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Crispy Chicken Tacos with Garlic Lime Sauce

Three delicious Crispy Chicken Tacos topped with creamy Garlic Lime Sauce and fresh cilantro.
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Make crunchy chicken tacos using seasoned, fried chicken pieces and top them with a bright, tangy garlic lime sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1/4 cup milk
  • Vegetable oil, for frying
  • 12 small corn or flour tortillas
  • For the Garlic Lime Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt
  • Toppings:
  • 1 cup shredded cabbage
  • 1/2 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, paprika, and cayenne pepper. In a second dish, whisk the egg and milk together.
  2. Dredge the chicken pieces first in the flour mixture, shaking off excess. Dip the floured chicken into the egg mixture, then dredge again thoroughly in the flour mixture, pressing lightly to adhere.
  3. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken in batches for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken and drain on a wire rack set over paper towels.
  4. Make the Garlic Lime Sauce: In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, lime zest, and salt. Whisk until smooth.
  5. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
  6. Assemble the tacos: Place a layer of shredded cabbage on each warm tortilla. Top with 3 or 4 pieces of crispy chicken. Drizzle generously with the Garlic Lime Sauce. Sprinkle with cilantro and cotija cheese.

Notes

  • For extra crispiness, you can bake the coated chicken at 400°F (200°C) for 20 minutes, flipping halfway, if you prefer not to fry.
  • To keep the shells from getting soggy, assemble the tacos right before serving.
  • Use chicken thighs for juicier results compared to chicken breast.

Nutrition

Find it online: https://cookerycourier.com/crispy-chicken-tacos-with-garlic-lime-sauce/