Taco Kat Recipe
Crispy chicken, guacamole, queso, salsa, and cotija.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Guacamole
Queso
Salsa
Toppings
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by flattening the chicken breasts to an even thickness using a meat mallet. This will ensure they cook evenly.
- 2
Set Up Breading Station
In three separate bowls, set up your breading station: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, garlic powder, and paprika.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with the panko mixture.
- 4
Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Once hot, gently add the breaded chicken and fry until golden brown on both sides, about 4-5 minutes per side. Remove and drain on paper towels.
Guacamole
- 5
- 6
Mix Ingredients
Add lime juice, salt, diced tomatoes, cilantro, and onion to the mashed avocados. Mix well to combine all ingredients.
Queso
- 7
Melt the Cheese
In a saucepan over medium heat, combine cheddar cheese, cream cheese, and milk. Stir continuously until the cheese is melted and the mixture is smooth.
- 8
Add Flavor
Stir in the diced green chilies, ground cumin, and salt until well combined.
Salsa
- 9
Combine Ingredients
In a bowl, mix together diced tomatoes, chopped onion, cilantro, lime juice, salt, and jalapeño if using. Adjust seasoning to taste.
Assembly
- 10
Assemble Taco Kat
Slice the crispy chicken and place it on a tortilla. Top with guacamole, drizzle with queso, add salsa, and sprinkle with cotija cheese. Serve immediately.