Firecracker Chicken Tacos: A Street Food Fiesta

Allergens

Eggs, Gluten (in panko breadcrumbs), Soy (in Firecracker Sauce)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup all
• purpose flour
• 2 eggs
• 2 cups panko breadcrumbs
• Canola oil for frying
• 8 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 avocado, sliced
• 1 lime, cut into wedges
• Firecracker Sauce:
• 1/2 cup mayonnaise
• 1/4 cup sriracha
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1/2 teaspoon lime juice
• Salt and pepper to taste

Instructions

1. Slice the chicken into thin, uniform strips and set aside. In three separate bowls, prepare your breading station with flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs mixed with salt and pepper in the third bowl.
2. Working with one piece at a time, dredge the chicken strips in flour, then egg, and finally coat them in the panko mixture. Set aside on a plate while you heat about 1 inch of canola oil in a large skillet to 350°F (175°C).
3. Fry the coated chicken strips in batches for 2 3 minutes per side, or until golden brown and cooked through. Transfer them to paper towels to drain and repeat with the remaining chicken strips.
4. In a small bowl, prepare the Firecracker Sauce by whisking together mayonnaise, sriracha, soy sauce, honey, lime juice, salt, and pepper. Set aside.
5. To assemble the tacos, warm the corn tortillas in a dry skillet or on a grill for about 10 seconds per side. Spread a generous amount of Firecracker Sauce on each tortilla, then top with crispy chicken strips and a sprinkle of shredded Monterey Jack cheese.
6. Finish the tacos with a few slices of avocado, a squeeze of lime juice, and any additional toppings you desire. Fold the tacos in half and enjoy!

Chef’s Insight

For added texture, serve the tacos with a side of crushed tortilla chips for an extra crunch.

Notes

Don't be afraid to experiment with different toppings or sauces to make these tacos your own.