Description
Crispy avocado chicken tacos are a flavorful fusion of creamy avocado, crunchy chicken, and zesty toppings all tucked into a warm tortilla—perfect for taco night with a twist.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, sliced
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 3/4 cup panko breadcrumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil or cooking spray (for baking or air frying)
- 4–6 small tortillas (flour or corn)
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup chopped cilantro (optional)
- 1/4 cup crumbled feta or cotija cheese (optional)
- Lime wedges, for serving
- Sour cream or chipotle mayo (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C) or set air fryer to 375°F (190°C).
- Slice chicken into strips. Season with salt, pepper, paprika, and garlic powder.
- Coat chicken: dredge in flour, dip in beaten egg, then coat in panko breadcrumbs.
- Place on baking sheet or air fryer basket. Lightly spray with oil. Bake or air fry for 15–20 minutes, flipping halfway, until golden and cooked through.
- Warm tortillas in a skillet or microwave.
- Assemble tacos: layer crispy chicken, avocado slices, lettuce or cabbage, cheese, and cilantro in tortillas.
- Top with sour cream or chipotle mayo if desired. Serve with lime wedges.
Notes
- Substitute Greek yogurt or guacamole for lighter toppings.
- Use gluten-free breadcrumbs and tortillas for a gluten-free version.
- Add pickled onions or jalapeños for extra tang and heat.
- Can be made with rotisserie chicken and pan-fried avocado for a faster version.
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg