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- 1 pound boneless, skinless chicken thighs - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 1 cup panko breadcrumbs - Corn or flour tortillas - 1 ripe avocado - 1/2 cup Greek yogurt or sour cream - Juice of 1 lime - Fresh lettuce, shredded - Diced tomatoes - Shredded cheese (optional)

Crispy Chicken Tacos with Avocado Lime Sauce

Discover the deliciousness of Crispy Chicken Tacos with Avocado Lime Sauce! This recipe combines crunchy chicken with a creamy, zesty sauce, making it a hit for any meal. Perfect for family dinners or casual gatherings, these tacos are easy to make and packed with flavor. With fresh toppings and a balance of textures, you'll wow your friends and loved ones. Try your hand at this vibrant dish and elevate your taco experience!
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Ingredients
  

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs

1 cup buttermilk

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup all-purpose flour

1 cup panko breadcrumbs

Vegetable oil for frying

For the Avocado Lime Sauce:

1 ripe avocado

1/2 cup Greek yogurt or sour cream

Juice of 1 lime

1 garlic clove, minced

Salt and pepper to taste

Fresh cilantro for garnish (optional)

For Assembling:

8 small corn or flour tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar, cotija, or your favorite)

Fresh cilantro leaves

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

    Prepare the Avocado Lime Sauce: While the chicken is marinating, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.

      Bread the Chicken: In a shallow dish, place the flour. In another shallow dish, transfer the marinated chicken from the buttermilk, letting excess drip off, and coat it in flour. Then, dip it back into the buttermilk and finally coat it with panko breadcrumbs, ensuring an even layer.

        Fry the Chicken: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (about 350°F or 175°C), carefully place the breaded chicken in the oil in batches. Fry for 5-7 minutes on each side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Season with additional salt while hot.

          Warm the Tortillas: In a separate skillet, lightly toast the tortillas for about 30 seconds on each side over medium heat until pliable and slightly crispy.

            Assemble the Tacos: To assemble, layer some shredded lettuce on each tortilla, followed by a piece of crispy chicken. Top with diced tomatoes, shredded cheese, and a generous drizzle of avocado lime sauce. Garnish with fresh cilantro leaves if desired.

              Serve: Serve the tacos with extra lime wedges on the side for a zesty kick. Enjoy your delicious Crispy Chicken Tacos!

                Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 4 tacos (2 servings)