Description
These Fried Chicken Tacos combine crispy breaded chicken tenders with a fresh, tangy slaw and creamy lime-cilantro sauce, all wrapped in warm flour tortillas. Perfect for a quick and satisfying meal that brings together bold flavors and fun textures.
Ingredients
Scale
Chicken and Tortillas
- 8 breaded chicken tenders (about 1 pound, cooked according to package instructions)
- 8 flour tortillas (4-inch)
Slaw
- 2 cups red cabbage, shredded
Sauce
- ¾ cup sour cream
- ¼ cup buttermilk
- 1 lime, juiced
- 1 tablespoon cilantro, finely chopped
- ½ teaspoon kosher salt
Garnish and Toppings
- Salsa (optional, for topping)
- Fresh cilantro (for garnish)
Instructions
- Prepare the sauce: In a bowl, combine the sour cream, buttermilk, lime juice, chopped cilantro, and kosher salt. Mix well until smooth and creamy. Set aside to let the flavors meld while you prepare the rest of the taco components.
- Assemble the tacos: Warm the flour tortillas in a skillet or microwave until pliable. Place one cooked breaded chicken tender on each tortilla. Top with shredded red cabbage to add crunch and freshness. Drizzle the prepared lime-cilantro sauce over the chicken and cabbage. If desired, add salsa on top for extra flavor and garnish with fresh cilantro leaves before serving.
Notes
- You can substitute the flour tortillas with corn tortillas for a gluten-free option.
- If you prefer homemade chicken tenders, bread and fry fresh chicken breasts as per your favorite recipe.
- The lime-cilantro sauce can be made spicier by adding a pinch of cayenne or chopped jalapeño.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, use Greek yogurt instead of sour cream.
