Chicken Tacos Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thinner cutlets (about 1/2-inch thick). If breasts are small you may leave whole. Pat dry with paper towel.

Season flour

In a shallow bowl mix 1 tablespoon flour, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. This light seasoned flour will help the coating stick.

Make egg wash

In a second shallow bowl whisk together the egg and 2 tablespoons milk until combined.

Prepare breadcrumbs

Place 3/4 cup breadcrumbs (or panko) in a third shallow bowl. If you want extra flavor, stir in 1/4 tsp paprika or a pinch of salt.

Bread the chicken

Dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumbs to coat both sides evenly.

Cook chicken

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil. When oil is shimmering, add breaded chicken pieces (do not overcrowd; cook in batches if necessary). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate lined with paper towels to drain and rest 3 minutes. Slice each piece into 1/2-inch strips for taco filling.

In a bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot.

In a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon lime zest, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth.

Pour the dressing over the cabbage and carrot and toss until evenly coated. Taste and adjust seasoning. Refrigerate until assembly (can be made up to 2 hours ahead).

In a small bowl combine 1 teaspoon ancho chili powder, 1 teaspoon minced chipotle in adobo, 1/4 cup sour cream, 1 tablespoon mayonnaise, 1/2 tablespoon lime juice and 1/8 teaspoon salt. Stir until smooth and adjust heat by adding more chipotle if desired.

If sauce is too thick, thin with 1–2 teaspoons water or additional lime juice to reach drizzling consistency. Reserve chilled until assembly.

Warm the 2 soft flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20 seconds, keeping them pliable.

Spread about half of the ancho chipotle sauce down the center of each tortilla.

Place sliced breaded chicken strips on top of the sauce (about half the cooked chicken per tortilla).

Top each taco with a generous spoonful of creamy lime coleslaw.

Sprinkle 1/4 cup shredded pizza mozzarella (divide evenly between tacos) and 1/4 cup diced tomato (divide evenly) over the slaw.

Garnish with sliced green onions (1 tablespoon each taco) and chopped cilantro (1 tablespoon each taco). Serve with lime wedges on the side to squeeze over just before eating.