We are all about tacos night here at my house. Taco Tuesday, Taco Thursday, we really don’t discriminate. I especially love crispy tacos with a spicy sauce- so good, right?! I try to avoid ordering them in restaurants because well, it’s not the healthiest! But to make it at home? Why not! It’s surprisingly easy, albeit a little bit of prep time. You can actually make most of it ahead of time which is great if you’re in a bind. Best of all, they’re homemade and that makes them guilt free in my opinion!! Read on for the recipe of these delicious Crispy Chicken Tacos!
CRISPY CHICKEN TACOS
yields 6-8 tacos
6-8 flour tortillas
For the chicken:
- 2 eight ounce chicken breasts
- 2 eggs
- 1/4 cup flour, seasoned with salt and pepper
- 1 1/2 cup panko
- 2 tbsp taco seasonings
- 2 tbsp vegetable oil
For the slaw:
- 2 cups cole slaw mix of any variety, I used brussel sprout kale mix
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
For the spicy sauce:
- 2 tbsp mayonnaise
- 1 tbsp hot sauce
- 1/2 tbsp sirachia sauce
Combine three ingredients and set aside- can be made a day ahead of time
Prep three shallow dishes for breading of chicken. Whisk eggs and place in one dish. Combine panko and taco seasoning for second dish. Use third dish for flour.
Dice chicken into one and half inch pieces. Bread chicken in flour, then egg, followed by panko mixture. Set aside.
Heat up oil in a medium skillet. Cook chicken, 2-3 minutes per side. If your chicken pieces are bigger, you’ll need to adjust cooking time.
Meanwhile, prepare slaw. Combine vinegar, honey, cilantro and olive oil in a small bowl. Add to slaw and mix well.
Grill or warm up tortillas. (I grill mine at one minute per side!)
Lay out tortilla. Top with 1/4 cup of slaw. Add 3-4 pieces of chicken on top.
Finish with spicy sauce and extra cilantro as garnish.
Serve and enjoy!