Crispy Chicken Taco with Arugula
Golden crispy chicken strips piled into warm tortillas with peppery arugula, a creamy cheese sauce, and smooth avocado spread. A quick, satisfying weeknight dinner that comes together in about 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- large skillet
- small saucepan
- mixing bowls
- tongs
- knife and cutting board
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