Description
Crispy golden tacos with spiced chicken and tempura-like batter, pan-fried for a lighter twist. Topped with bold seasonings and served on warm tortillas for authentic street style.
Ingredients
450g (1 lb) chicken breast, cut into thin strips
2 cups all-purpose flour
2 large eggs, beaten with a splash of warm water
1 tbsp chipotle seasoning
2 tbsp olive oil
1 cup panko breadcrumbs mixed with 1 tsp chipotle seasoning
Vegetable oil, for frying
4 large flour or corn tortillas
Instructions
1. Whisk 1 tbsp chipotle seasoning with 2 tbsp olive oil. Marinate chicken strips for 30 minutes in the fridge.
2. Set up three bowls: first with flour, second with beaten eggs, third with panko-breadcrumb-chipotle mix.
3. Coat chicken in flour, then egg, then panko-chipotle mix, shaking off excess. Repeat if desired for a crispier coating.
4. Heat 1/4 cup vegetable oil in a cast-iron skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden and cooked through.
5. Warm tortillas in the same skillet 1-2 minutes per side to firm them. Serve with chicken and desired taco toppings.
Notes
For best results, use a hot cast-iron skillet to maintain even frying. Tortillas will soften upon contact with the filling, so pre-warming helps preserve texture. Substitute panko with crushed cornmeal for a grittier crunch.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 700
- Sugar: 2g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg