Fried Chicken Tacos with Jalapeno Cole Slaw

Flour

For the chicken:

  • 1 lb. chicken breast – Slightly beaten with mallet to flatten to uniform thickness. Cut into bite size pieces.
  • In a small mixing bowl combine:
  • 2 c. buttermilk
  • 2 beaten eggs
  • In a separate bowl combine:
  • 1 c. flour
  • 4 tbsp. corn starch
  • 1 tbsp. onion powder
  • 2 tsp. dried oregano
  • 2 tsp. cumin
  • 1 tbsp. chile powder
  • 1 tbsp. salt
  • To bread: Dunk chicken in flour first, then egg/buttermilk mix, then flour again and store on wax paper until ready to cook. Fry in 350 °F oil for 4 minutes or until chicken is cooked through.*

For the avocado aioli:

  • 1 avocado – flesh scooped out
  • 1 lime – juiced
  • 1½ c. vegetable oil
  • Combine the first three ingredients in a food processor and blend well. While these ingredients are blending, slowly add 1½ c. vegetable oil and salt to taste.

For the jalapeno cole slaw:

  • 3 jalapenos – seeds removed and julienned
  • 1 c. purple cabbage – shredded
  • ½ c. carrots – julienned
  • ½ c. white onion – julienned
  • Combine all ingredients and add 3 tbsp. of the avocado aioli.

To plate:

  • Heat Tortilla Land flour tortillas until just golden on either side. Smear one side with 1 tbsp. of avocado aioli. Stuff with chicken and slaw.