Description
A halal-friendly Mexican recipe with golden, crispy chicken strips and zesty cilantro lime crema. Double-seasoned breading with rice flour and cornstarch ensures a light yet crunchy texture. Perfect as street-style bites or a casual meal.
Ingredients
1 lb Chicken Breasts, cut into 1-inch strips. Substitute with thighs for richer flavor.
1/4 cup Rice Flour. Absorbs moisture better than wheat flour for crispiness.
2 tbsp Cornstarch. Adds extra crunch. Gluten-free and keto-friendly.
2 tbsp Olive Oil. Use avocado oil for higher smoke point if desired.
1/2 cup Cilantro Lime Crema. Blend sour cream, lime juice, and chopped cilantro.
24 Corn Tortillas. Warm in oven for softness or refrigerate for crunchier bites.
Instructions
Cut chicken breasts into 1-inch strips.
Season with paprika, chili powder, garlic powder, lime zest, and salt.
Dredge chicken in rice flour, shaking off excess.
Coat floured chicken in cornstarch.
Heat olive oil in oven-safe skillet over stovetop until shimmering.
Sear chicken for 2 minutes per side to set crispiness.
Transfer skillet to 400°F oven. Bake 8-10 minutes until internal temp reaches 165°F.
Heat 1/2 inch of oil in pot to 350°F using candy thermometer.
Cook tacos in batches 30-45 seconds each side for extra crunch. Drain on paper towels.
Fill warm tortillas with 2-3 chicken strips and cilantro lime crema.
Notes
Use avocado oil instead of olive oil for a higher smoke point.
Warm tortillas in oven (150°C) with damp paper towel wrap for softness.
Refrigerate leftover uncooked tacos for 24 hours before final frying for maximum crispiness.
Double-seasoning ensures both flavor and texture balance.
- Prep Time: 15
- Cook Time: 75
- Category: Baking
- Method: Baking and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 160 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 35mg