Ultimate Game Day Chicken Fried Steak Tacos

Allergens

Dairy (buttermilk and queso fresco), Gluten (flour)

Ingredients

• 1. 2 lbs beef top sirloin steak, cut into 6 equal portions 2. 2 cups buttermilk 3. 2 cups all
• purpose flour 4. 1 cup panko breadcrumbs 5. 1 tsp smoked paprika 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. Salt and pepper, to taste 9. Vegetable oil, for frying 10. 12 corn tortillas 11. 2 cups shredded lettuce 12. 1 cup crumbled queso fresco 13. 2 ripe avocados, sliced 14. Lime wedges, for serving

Instructions

1. Place the steak portions in a shallow dish and pour buttermilk over them, ensuring they are well coated. Let them marinate for at least 30 minutes or up to overnight.
2. In another shallow dish, combine flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
3. In a large, deep skillet, heat about 1 inch of vegetable oil over medium high heat until it reaches 350°F.
4. One at a time, remove steak portions from the buttermilk and coat them in the flour mixture. Carefully lower each coated steak into the hot oil and fry until golden brown and cooked through, about 3 4 minutes per side. Transfer to a paper towel lined plate and let rest for a few minutes.
5. Warm corn tortillas on a griddle or in a dry skillet. Top each tortilla with a fried steak portion, shredded lettuce, crumbled queso fresco, sliced avocado, and a drizzle of chipotle sauce. Serve with lime wedges on the side.

Chef’s Insight

The key to a perfect fried steak is a well-seasoned crust and tender, juicy meat inside. Don't skip the rest time!

Notes

For a spicier kick, add more chipotle sauce to the tacos.