Print

Ultimate Crispy Chicken Tacos with Tangy Creamy Cilantro-Lime Slaw

Four Crispy Chicken Tacos topped generously with creamy slaw and cilantro sauce on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make tacos featuring crunchy, seasoned chicken paired with a cool, creamy, and tangy cilantro-lime slaw.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs, beaten
  • 1/2 cup buttermilk
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • 12 small corn or flour tortillas
  • For the Creamy Slaw:
  • 3 cups shredded green and purple cabbage mix
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Chicken Coating: In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. In a second shallow dish, whisk the eggs and buttermilk together.
  2. Dredge the Chicken: Dip each piece of chicken first into the buttermilk mixture, letting excess drip off, then press firmly into the flour mixture to coat completely. Place coated chicken on a wire rack.
  3. Cook the Chicken (Frying Method): Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry the chicken in batches for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Remove and drain on paper towels.
  4. Cook the Chicken (Air Fryer Method): Preheat air fryer to 400°F (200°C). Lightly spray the coated chicken pieces with cooking spray. Air fry for 10-12 minutes, flipping halfway, until golden and crisp.
  5. Make the Creamy Slaw: In a medium bowl, whisk together the mayonnaise, Greek yogurt, lime juice, cilantro, sugar, and salt until smooth.
  6. Combine Slaw: Add the shredded cabbage and carrot to the dressing. Toss well to coat everything evenly. Set aside for at least 10 minutes for flavors to meld.
  7. Warm Tortillas: Warm the tortillas according to package directions (usually briefly on a dry skillet or in the microwave).
  8. Assemble Tacos: Fill each warm tortilla with several pieces of crispy chicken. Top generously with the creamy cilantro-lime slaw. Serve immediately.

Notes

  • For extra crispiness, you can double-dredge the chicken: dip in wet, then dry, then wet again, and finally back into the dry mix.
  • If you prefer a tangier slaw, increase the lime juice by one teaspoon.
  • You can substitute Greek yogurt with sour cream for a richer slaw dressing.

Nutrition

Find it online: https://kitchnkudos.com/crispy-chicken-tacos-with-creamy-slaw/