Fried Chicken Tacos with Jalapeno Coleslaw

Brandy Bender

By
@MisDisturbed19

Who doesn't like chicken tacos?


Featured Pinch Tips Video

Rating:

Comments:

Prep:

10 Min

Cook:

5 Min

Ingredients

FOR THE CHICKEN:

1 lb
chicken breast, slightly beaten with mallet to flatten to uniform thickness. cut into bite size pieces
2 c
butter
2
eggs, beaten
1 c
flour
1 Tbsp
onion powder
2 tsp
cumin
1 Tbsp
salt
4 Tbsp
corn starch
2 tsp
oregano, dried
1 Tbsp
chile powder

FOR THE AVOCADO AIOLI:

1
avocado, flesh scooped out
6 Tbsp
corn starch
1
lime, juiced
1 1/2 c
vegetable oil

FOR THE JALAPENO COLESLAW:

3
jalapenos, seeded and julienned
1 c
red cabbage, shredded
1/2 c
carrots, julienned
1/2 c
onions, julienned (optional)
tortillas, flour

Directions Step-By-Step

1
In a small bowl combine, buttermilk and eggs. In a seperate bowl combine, flour, onion powder, cumin, salt, 4 tablespoons corn starch, oregano and chile powder.
2
To Bread: Dunk chicken in flour first, the buttermilk mixture, then flour again and store on wax paper until ready to cook. Fry in 350 degrees oil for 4 minutes or until chicken is cooked through.
3
Make the Avocado Aioli: Combine the avocado, corn starch and lime juice in a food processor and blend well. While those ingredients are blending, slowly add the 1 1/2 cups of vegetable oil and salt to taste.
4
Make the Jalapeno Coleslaw: Combine the jalapenos, red cabbage, carrots and onions, if desired. Add 3 tablespoons of the Avocado Aioli and mix well.
5
Heat the tortillas until golden on either side. Smear one side of the tortilla with the Avocado Aioli. Stuff with Chicken and Slaw. Enjoy!