Jazz up your dinner with these easy crispy chicken tacos with creamy avocado sauce. The whole family will love them!
Tender, crispy seasoned chicken and a creamy homemade guacamole. Topped with your choice of crunchy salads, they are super easy to make and SO delicious.
Tacos make a simple and quick dinner for any night of the week. The flavour possibilities are endless; crunchy, hard shells or soft tortillas. Delicious meats and sauces topped with cheese and salad. It’s hard not to love them.
Since having a family of my own, I love tacos even more because they make dinner so easy!
These crispy chicken tacos with creamy avocado sauce are easy to put together and can be meal prepped ahead of time. The seasoning and avocado sauce can be made ahead and the salads cut and stored, ready for use. You can soak the chicken overnight, if required.
The chicken can be either fried or baked, depending on preference. I have included directions for both in the recipe below.
If you don’t have buttermilk, you can add a spoonful of lemon juice to a cup of milk and set aside for a few minutes. Easy!
- FOR THE CHICKEN
- 600g chicken breast, cut into strips
- 1 1/2 cups buttermilk
- 1 tbs sriracha sauce
- 1-2 eggs, lightly beaten
- 2 cups plain flour
- 2 1/2 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- Canola oil, for frying
- FOR THE AVOCADO SAUCE
- 2 soft avocados, mashed with a fork
- 125ml sour cream
- pinch salt
- TO SERVE
- Pack of 10 mini tortillas
- iceberg lettuce, shredded
- tomatoes, diced
- 80g feta cheese, crumbled
- sriracha chilli sauce, to taste
- 1 purple onion, diced
- 1 spring onion, finely chopped
For the chicken;
In a small bowl, mix the buttermilk with 1 tablespoon of sriracha. Add the chicken strips and set aside. (This step can be done the day before, if required).
In a separate bowl, mix the flour, salt, pepper, paprika, garlic powder and onion powder together.
Remove each chicken strip from the buttermilk. Coat the chicken in the flour mix before dipping them into the beaten eggs. Then, return the chicken to the flour and coat for a second time.
For oven baking, place the chicken strips onto an oven tray and lightly drizzle with oil. Bake at 220C° for 10 minutes, before turning and baking for a further 5-10 minutes, or until cooked through. Cooking times will vary depending on the size of the chicken strips and individual ovens. Once cooked, remove from the oven.
For frying, heat the oil in a large frying pan on high heat. Add the chicken strips and cook until the coating has turned crisp and golden brown and the chicken is cooked through (test a piece of chicken to see if it is white in the middle). Remove from the oil and rest on a plate with paper towels to soak up the excess oil.
For the avocado sauce;
Place the avocado, sour cream and salt into a food processor and mix at high speed until smooth and completely combined.
Heat the tortillas according to packet instructions. Top with lettuce, tomatoes, onions and crispy chicken. Add the crispy chicken and spoon over the avocado sauce. Add sriracha and feta to taste.
For more delicious, fast and affordable weeknight dinner ideas, see my time saving tips and recipes for speedy weeknight dinners.
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