Crispy chicken tacos
Chicken second courses
Mexican cuisine
I know with all the different meat options at a Mexican restaurant, I rarely go for chicken. But sometimes, you just need a break from porky goodness or super spicy steak. Often I feel embarrassed ordering chicken tacos. I kind of feel like it’s the kids menu version of tacos. I know what people are thinking. “Ha, she clearly can’t handle the steak diablo tacos. Wuss.” Or, “The adobo pork is way juicer. That chicken is going to be so dry, poor girl.” Well, fear not my friends! Next time you go out to a Mexican restaurant or taco joint, order that spicy beef or slow roasted shredded pork, because when you get back to the comfort and confines of your home, you can make your own version of a juicy, crispy, and flavorful chicken taco with no judgmental thoughts or looks. Ingredients (Serves 4) 1 ½ lb. Thin Sliced Chicken Breast 1 Cup Flour 1 Teaspoon Salt ½ Teaspoon Pepper ¼ Teaspoon Cayenne Pepper ¼ Onion Powder ½ Teaspoon Taco Seasoning ½ Teaspoon Corn Starch ½ – 1 Cup Vegetable Oil, just enough to cover the bottom of the pan 4 – 6 Flour Tortillas ½ Red Onion, finely …
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