Crunchy Chicken Tacos with Zesty Guacamole

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Ingredients:

1 lb of sliced, skinless, boneless chicken breasts
all-purpose flour, 1 cup
One cup of breadcrumbs
2 beaten eggs
1 teaspoon each of salt and paprika
1 teaspoon of powdered garlic
one tablespoon of chili powder
frying with vegetable oil
Eight little flour tortillas
1 cup of lettuce, chopped
Diced tomatoes, 1 cup
Red onions, chopped, in a cup
chopped cilantro, half a cup

To make the tangy guacamole:

Two mature avocados
1/4 cup red onions, diced
tomato dice, one-fourth cup
Chopped cilantro, 1/4 cup
a teaspoon of lime juice
pepper and salt as desired

Instructions:

As directed by the manufacturer, heat the Air Fryer to 400°F (200°C).
Combine the flour, bread crumbs, salt, paprika, garlic powder, and chili powder in a shallow plate.

Each chicken strip should be dipped into the beaten eggs before being uniformly dusted with the flour mixture.
Put the coated chicken strips in a single layer in the Air Fryer basket that has been warmed. Cook the chicken for 10 to 12 minutes, or until it is cooked through and crispy. To ensure equal cooking, flip the chicken halfway through.
Use the KitchenAid Food Processor to make the tangy guacamole while the chicken is cooking. Fill the food processor with ripe avocados, red onions, tomatoes, cilantro, lime juice, salt, and pepper. Pulse to achieve the desired uniformity. Put the guacamole in a bowl for serving and leave it there.
The flour tortillas should be warmed in a different nonstick skillet over medium heat until they are soft and gently browned.

Spread a spoonful of tangy guacamole onto each warmed tortilla before assembling the tacos. Add a few pieces of the crispy chicken to the top, then the lettuce, tomatoes, red onions, cilantro, and diced tomatoes.
The crispy chicken tacos should be served right away.

Enjoy your mouthwatering Zesty Guacamole and Crunchy Chicken Tacos.

 

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