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Crispy Chicken Tacos

Delight your family with these crispy chicken tacos, filled with golden, tender chicken and vibrant toppings. Perfect for gatherings or quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast, boneless and skinless For lean protein
  • 1 cup Panko Breadcrumbs For that irresistible crunch
  • 1 Egg, beaten To help the breadcrumbs stick
  • 1 tsp Garlic Powder For aromatic flavor
  • 1 tsp Onion Powder Adding depth to the seasoning
  • 1 tsp Paprika For a hint of smokiness
  • Salt & Pepper To taste
For Assembly
  • 10 small Corn Tortillas Perfect for holding all the tasty fillings
  • Toppings: Shredded lettuce, diced tomatoes, avocado slices, and your favorite salsa or hot sauce Customize to suit every palate

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Cut the chicken breast into bite-sized pieces. Season with garlic powder, onion powder, paprika, salt, and pepper.
  3. Dip each piece of chicken into the beaten egg, then roll them in panko breadcrumbs until well coated.
  4. Line a baking sheet with parchment paper, and evenly space the coated chicken pieces.
Cooking
  1. Bake the chicken in the oven for about 15 minutes, or until golden brown and crispy.
  2. While the chicken is baking, briefly warm the corn tortillas in a dry skillet, approximately 30 seconds on each side.
Assembly
  1. Layer the crispy chicken on each tortilla, and pile on your choice of toppings.
  2. Serve immediately and enjoy!

Notes

For extra crispiness, double coat the chicken in breadcrumbs. Store leftovers in an airtight container in the fridge for up to three days. You can make the chicken ahead by breading it and storing it in the fridge before baking.