Crispy Chicken Tacos with Avocado Buttermilk Ranch. These tacos aren't traditional by any means, but they ARE delicious. Crispy, Mexican-seasoned chicken tenders + cool, creamy avocado ranch sauce are a match made in taco heaven.
Ingredients:
For the Brine:- 2 pounds chicken breast tenderloins
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
For the Breading:
- 1 1/2 cups all purpose flour
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 cup buttermilk
- Oil, for frying
For the Avocado Buttermilk Ranch
- 1 haas avocado, halved, pitted and peeled
- 1 1/4 cups buttermilk
- 1 teaspoon apple cider vinegar
- 2 cloves garlic, minced
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- Kosher salt and black pepper, to taste
To serve the Tacos:
- 24 corn tortillas, toasted
- 1 cup chopped lettuce
- 1/3 cup chopped fresh cilantro
Instructions:
- In a large bowl, combine the chicken breast tenderloins and brine ingredients. Mix well and toss to coat the chicken tenders entirely. Cover and refrigerate for 4 hours or overnight.
- In a separate large bowl, whisk together the flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Drizzle with buttermilk and mix with a fork to create craggy pieces.
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