Print

Ultimate Crispy Chicken Tacos with Homemade Cilantro-Lime Avocado Crema

Close-up of three Crispy Chicken Tacos topped with avocado cream, cilantro, and onions, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make deeply flavorful, crispy chicken tacos topped with a smooth, tangy cilantro-lime avocado cream sauce. This recipe uses an oven-baking method for maximum crunch.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 12 corn tortillas
  • 1 large ripe avocado
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.25 cup fresh cilantro, packed
  • 1 lime, juiced
  • 1 clove garlic
  • 0.25 teaspoon salt
  • Optional toppings: shredded lettuce, cotija cheese

Instructions

  1. Prepare the chicken: Cut chicken breasts into 1-inch chunks. Toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl.
  2. Set up the breading station: Place flour in one shallow dish. Whisk eggs in a second dish. Place panko breadcrumbs in a third dish.
  3. Dredge the chicken: Coat each chicken piece first in flour, shaking off excess. Dip into the egg wash. Finally, press firmly into the panko breadcrumbs to coat completely.
  4. Bake the chicken: Preheat your oven to 425°F (220°C). Arrange the breaded chicken on a wire rack set over a baking sheet. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F or 74°C). Shred the cooked chicken using two forks.
  5. Make the avocado crema: Combine avocado, sour cream, cilantro, lime juice, garlic clove, and salt in a food processor or blender. Process until completely smooth and creamy. Add 1-2 tablespoons of water if the mixture is too thick.
  6. Crisp the tortillas: Lightly brush both sides of the corn tortillas with neutral oil. Place them directly on the oven rack (or on a baking sheet) during the last 5 minutes of the chicken cooking time, or bake separately at 400°F (200°C) for 5-7 minutes until pliable and slightly crisp at the edges.
  7. Assemble the tacos: Fill each warm tortilla with shredded crispy chicken. Top generously with the cilantro-lime avocado crema, shredded lettuce, and cotija cheese, if using. Serve immediately.

Notes

  • For extra crispiness on the chicken, lightly spray the panko-coated chicken with cooking spray before baking.
  • If you prefer a softer tortilla, warm them briefly in a dry skillet over medium heat instead of baking.
  • You can prepare the avocado crema up to 4 hours ahead of time; store it covered in the refrigerator.

Nutrition

Find it online: https://magazinemeal.com/crispy-chicken-tacos-with-avocado-cream/