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Crispy Honey Chipotle Chicken Tacos with Avocado Crema

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These crispy honey chipotle chicken tacos feature crunchy breaded chicken tossed in a spicy-sweet glaze, topped with creamy avocado crema and fresh toppings. Perfect for busy weeknights, gatherings, or taco night, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or gluten-free panko)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Oil for frying (canola or avocado oil)
  • 1/4 cup honey
  • 2–3 chipotle peppers in adobo sauce, finely chopped
  • 1 tbsp adobo sauce
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 large ripe avocado
  • 1/2 cup sour cream (or Greek yogurt or coconut yogurt)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1 tbsp cilantro, chopped (optional)
  • 8 small corn or flour tortillas (or gluten-free tortillas)
  • 1/2 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup crumbled queso fresco or feta (optional)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Cut chicken into small strips, about 1/2 inch wide. Pat dry with paper towels.
  2. Set up three breading stations: flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper in a third.
  3. Coat chicken pieces in flour, then egg, then panko mixture. Double-dip for extra crunch if desired. Lay breaded chicken on a plate.
  4. Heat 1/2 inch oil in a large skillet over medium-high heat (about 350°F). Fry chicken in batches for 3-4 minutes per side until golden brown and crispy. Drain on wire rack or paper towels.
  5. Whisk together honey, chopped chipotle peppers, adobo sauce, lime juice, and apple cider vinegar. Warm gently to blend flavors.
  6. Place fried chicken in a bowl and drizzle with honey chipotle glaze. Toss gently to coat. Let sit for 2 minutes.
  7. Blend avocado, sour cream, lime juice, salt, and optional cilantro until smooth. Adjust seasoning to taste.
  8. Warm tortillas in a dry skillet for 15-20 seconds per side or wrap in foil and warm in the oven for 5 minutes at 350°F.
  9. Spread avocado crema on each tortilla. Top with crispy chicken, lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.

Notes

For gluten-free tacos, use gluten-free flour, panko, and corn tortillas. For dairy-free, swap sour cream for coconut yogurt and omit cheese. Bake or air-fry chicken for a lighter version. Keep fried chicken warm on a wire rack in a low oven for best crunch. Avocado crema is best fresh but can be made ahead and stored with plastic wrap pressed against the surface.

Nutrition

Keywords: chicken tacos, honey chipotle, crispy chicken, avocado crema, easy dinner, Mexican, taco night, family meal, weeknight recipe, crowd-pleaser

Find it online: https://forkifyfun.com/crispy-honey-chipotle-chicken-tacos-recipe-easy-dinner-with-avocado-crema/