Crispy Chicken Taco with Arugula

Step 1

Cut the 1 lb chicken breast into 1-inch strips. Set up a breading station: 0.5 cup flour in one bowl, 1 beaten egg in another, and 1 cup panko in a third.

Step 2

Dredge each chicken strip in flour, then egg, then panko, pressing to coat. Heat 0.25 cup oil in a large skillet over medium-high until shimmering, about 2 minutes.

Step 3

Fry the chicken in a single layer, working in batches if needed, until golden and cooked through, about 4 minutes per side. Drain on paper towels.

Step 4

While chicken cooks, mash the 1 avocado with a pinch of salt and 1 tbsp lime juice if you have it. Warm the 8 tortillas in a dry skillet or microwave.

Step 5

Make the cheese sauce: melt 1 cup shredded cheddar with 0.25 cup milk in a small saucepan over low, stirring until smooth, about 3 minutes.

Step 6

Spread avocado on each tortilla, top with crispy chicken, drizzle with cheese sauce, and finish with a handful of arugula. Serve immediately.

Step 7

Optional: add hot sauce, lime wedges, or extra salt to taste.