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Crispy Chicken Tacos with Avocado Cream Recipe

Name: Crispy Chicken Tacos with Avocado Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 dried ancho chilies; 5 medium tomatoes; 1 large red onion; 2 cloves of garlic; 500 g boneless chicken breasts; 8 small corn tortillas; 1 bunch of cilantro; 200 ml canola oil; 1 head of iceberg lettuce; 2 ripe avocados; 1 lime; 100 ml Greek yogurt; 150 g queso fresco; Salt to taste; Black pepper to taste

Stashcook

These tacos are filled with tender chicken and wrapped in a crispy shell. They're topped with creamy avocado and a sprinkle of cheese. It's a fun meal that's easy to make and yummy to eat!

Ingredients

2 dried ancho chilies

5 medium tomatoes

1 large red onion

2 cloves of garlic

500 g boneless chicken breasts

8 small corn tortillas

1 bunch of cilantro

200 ml canola oil

1 head of iceberg lettuce

2 ripe avocados

1 lime

100 ml Greek yogurt

150 g queso fresco

Salt to taste

Black pepper to taste

Method

Start by charring the ancho chilies and tomatoes in a dry pan over high heat until they develop a blackened exterior. Remove from heat and set aside.

Chop one half of the red onion and mince 1 clove of garlic. In a pot, combine the charred chilies, tomatoes, chopped onion, and minced garlic. Add water just enough to cover the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.

While the sauce simmers, place the chicken breasts in a separate pot with water and a pinch of salt. Bring to a boil, then simmer for 20 minutes or until the chicken is cooked through. Once done, shred the chicken and set aside.

For the avocado cream, mash the avocados in a bowl, mix in the juice of half a lime, and season with salt and pepper. Stir in the Greek yogurt until smooth.

Thinly slice the iceberg lettuce and crumble the queso fresco. Slice the remaining half of the red onion for garnish.

Once the sauce has thickened, remove from heat and let it cool slightly. Blend the sauce using a handheld blender until smooth.

Heat the canola oil in a frying pan over medium heat. Dip each tortilla in the sauce, add shredded chicken, roll tightly, and secure with a toothpick if necessary.

Fry the sauced tortillas in the hot oil until crispy, about 2-3 minutes per side. Work in batches to avoid overcrowding the pan.

To assemble, place two crispy tacos on each plate. Top with sliced lettuce, a dollop of avocado cream, crumbled queso fresco, and sliced red onion. Serve immediately with lime wedges on the side.

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