Recipes

Fried Chicken Tacos with Jalapeno Cole Slaw

Your favorite comfort food – with a spicy twist. Fresh avocado aioli cools the palette, and is oh-so-easy to make!

Serves: 4

Estimated Total Time: Approx. 1 hour

Flour

Ingredients

Chicken
1 lb. chicken breast
2 c. buttermilk
2 beaten eggs
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

Avocado Aioli 
1 avocado 
1 lime
1½ c. vegetable oil

Jalapeno Cole Slaw
3 jalapenos – seeds removed and julienned
1 c. purple cabbage – shredded
½ c. carrots – julienned
½ c. white onion – julienned


Preparation

For Chicken
Slightly beat with mallet to flatten to uniform thickness. Cut into bite size pieces.
In a small mixing bowl combine buttermilk and beaten eggs
In a separate bowl combine flour, corn starch, onion powder, dried oregano, cumin, chile powder, and 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
Scoop out avocado, and juice lime
Combine the first three ingredients in a food processor and blend well. While these ingredients are blending, slowly add vegetable oil and pinch of salt to taste.

For the Jalapeno Cole Slaw
Combine all ingredients and add 3 tbsp. of the avocado aioli.



Recipe by:
Brought to you by the TortillaLand Team

Categories:
Chicken, Tacos, Jalapenos, Cole Slaw, Uncooked Flour Tortillas